Instructions

1. 1

   Cake: Mix dry ingredients. Yeast: Proof yeast in warm milk.

   • 💡Cake: Don't overmix
   • 💡Yeast: Should foam in 5 min
2. 2

   Cake: Add wet to dry, mix gently. Yeast: Make dough, knead 8 min.

   • 💡Cake: Thick batter is normal
   • 💡Yeast: Smooth and elastic
3. 3

   Cake: Chill 30 min. Yeast: Rise 1-2 hours until doubled.

   • 💡Cake: Easier to handle cold
   • 💡Yeast: Warm spot helps
4. 4

   Roll dough 1/2 inch thick. Cut donuts with cutter or glasses.

   • 💡Save holes to fry!
   • 💡Re-roll scraps once
5. 5

   Cake: Fry immediately. Yeast: Let rise 30 min before frying.

   • 💡Yeast donuts double in size
   • 💡Should look puffy
6. 6

   Heat oil to proper temp. Fry 1-2 minutes per side.

   • 💡Use thermometer!
   • 💡Don't crowd pan
7. 7

   Drain on paper towels. Glaze or coat while warm.

   • 💡Work quickly for best coating
   • 💡Let excess drip off