6 tblspns water150 ml buttermilk1 egg, beaten4 tablespoon butter, melted2 cups all-purpose or bread flour4 tablespoon sugar1 teaspoon salt1 ½ teaspoon instant yeastoil for frying
In a large bowl, combine water, buttermilk, beaten egg and melted butter. Next, add the dry ingredients, except for the yeast. Make a small well in the dry ingredients, then add the yeast. Mix it well with hands until it becomes a dough. Cover bowl with a cling wrap and set it aside until it becomes double in size. Once the dough has risen, transfer it on a working table and sprinkle some flour. Punch it in the center to release all the air and begin kneading it lightly. Slice the dough in half and keep the other half of dough covered to prevent it from forming a skin. Start working on the dough with a rolling pin and roll it out to about ½ inch thickness. Slice it with a round, sharp doughnut cutter (about 3″ diameter). Or use a round cookie cutter, then make the holes with a smaller cookie cutter or bottle cap (about 1″ diameter), saving the holes. Transfer each doughnut on a lined tray and let it rise or double in size. Cover tray and keep it away from air or keep it inside a cabinet or unused oven. In a large pan, heat enough oil to about 350ºF (180º). If there is no thermometer, just test the oil with excess doughnut hole. Adjust heat accordingly, and make sure it doesn’t fry your dough quickly. Enough heat to gradually make it golden brown. Turn it over to cook the other side as soon as it becomes slightly brown. Transfer onto a paper towel to remove excess oil if any. Let it cool first before rolling into sugar.