Vanilla Doughnut (Yeast Base)

Ingredients

• 150 mlWarm milk
• 3 tbspSugar
• 2 tspInstant yeast
• 240 gMaida (all-purpose flour)
• 20 gMilk powder
• 1 tspVanilla essence
• 1/2 tspSalt
• 1.5 tbspOil (in dough)
• as neededOil (for frying)

Method

1. 1

   In a small bowl, combine warm milk, sugar and yeast. Rest 5 minutes until frothy on top.

2. 2

   In a mixing bowl, add maida, milk powder, salt, vanilla and 1.5 tbsp oil. Pour in the yeast milk.

3. 3

   Knead for 8 minutes until smooth and elastic. The dough should be soft and slightly tacky.

4. 4

   Cover with a damp cloth and prove in a warm spot for 60–90 minutes until doubled.

5. 5

   Punch down. Roll on a lightly floured surface to 1 cm thickness. Cut with a doughnut cutter (or a round cutter + bottle cap for the hole).

6. 6

   Place on a lightly oiled tray, cover and proof again for 15 minutes.

7. 7

   Heat oil to 170°C. Fry doughnuts 60–90 seconds per side until evenly golden. Drain on a wire rack.

8. 8

   Cool before glazing, filling or dipping. The fried doughnut keeps neutral so any topping flavour reads cleanly.