Filipino-style donuts, or Filipino doughnuts, are soft, fluffy, and often coated with sugar, making them a nostalgic treat. These donuts are typically deep-fried, simple in flavor, and perfect as a merienda or snack.
Ingredients
For the Dough:
3 cups all-purpose flour
¼ cup granulated sugar
1 teaspoon salt
2 ¼ teaspoons (1 packet) instant yeast
¾ cup warm milk
2 large egg yolks
¼ cup unsalted butter, softened
Oil for frying
For Coating:
½ cup granulated sugar (or powdered sugar, if preferred)
Instructions
Prepare the Dough:
Activate the yeast:If using active dry yeast, dissolve it in warm milk with 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy. For instant yeast, mix directly with the dry ingredients.
Mix the ingredients:In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture (if foamy), egg yolks, and softened butter. Mix until the dough starts to come together.
Knead the dough:Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
First rise:Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise for 1-1.5 hours, or until it doubles in size.
Shape the Donuts:
Roll and cut:Punch down the risen dough and roll it out to about ½-inch thickness. Use a donut cutter or two round cutters (one large and one small) to shape the donuts. Save the small cutouts for making donut holes!
Second rise:Place the shaped donuts on a floured tray, cover lightly, and let them rise for another 30-40 minutes, or until puffy.
Fry the Donuts:
Heat oil in a deep pan or fryer to 350°F (175°C). Carefully lower the donuts into the oil, frying 2-3 at a time to avoid overcrowding.
Fry each side for about 1-2 minutes, or until golden brown.
Remove the donuts using a slotted spoon and drain on paper towels.
Coat with Sugar:
While the donuts are still warm, roll them in granulated sugar or powdered sugar until evenly coated.
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