3 1/4 cups flour, some more for rolling and shaping
4 Tbsp softened butter
1/2 tsp fine sea salt
Oil for Frying
Directions to prepare Dough Nuts:
Dissolve the yeast in one cup of warm water and let it sit about five minutes till the yeast foams a bit (states it is active).
In a bowl, beat in two cups of the flour, salt egg, sugar and butter. Add the remaining 1 and 1/4 cups flour quarter cup at a time till the dough starts easily get away from the edges of the bowl. Keep aside so that it ferment for approximately about 2 hours. Alternatively you also can chill the dough overnight.
Roll the above prepared dough to approximately half inch thick and using a large round biscuit cutter (a drinking glass or bowl works too) to cut in to circles and a bit smaller round cutter to cut out the holes in the center . Obviously, if you have doughnut cutter, go ahead and use it!
Cover the doughnuts and let it rise until puffy looking, about 2 hours. or you can put the prepared doughnuts on floured baking sheets, cover, and let it chill overnight.
Heat the oil in a large heavy vessel to 350°F to 375°F degrees.
Add three or four doughnuts to the oil. They should sizzle immediately as you add them to the oil. Cook doughnuts till it is light brown on one side. Use good tongs or a slotted spoons to flip the doughnuts, cook till the other side is also light brown. Once done transfer cooked doughnuts to a rack and let cool/drain for a some time. Dip doughnuts into the sugar to have a sugar coat. Repeat the same the with remaining doughnuts. Serve warm
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