Easiest Way to Prepare Yummy No-Knead (somewhat) express donut

No-Knead (somewhat) express donut. In a cup, stir together milk, sugar & yeast. Bake donuts in no time with my chef-tested and approved recipe! I'm a dough making machine right now but this recipe doesn't require one.

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Ingredients of No-Knead (somewhat) express donut

You need 150-180 ml of lukewarm milk.
Prepare 2 tablespoons of sugar.
You need 2 of &1/2 teaspoons of instant yeast.
Prepare 350 gr of bread flour or strong flour.
Prepare 1 teaspoon of salt.
Prepare 2 tablespoons of room temperature butter or margarine.

I normally have to drive to Boston to get them. Making fried doughnuts is not as hard as you might think! This Spudnuts recipe I am sharing with you today is really easy and super delicious. Spudnuts are doughnuts made with mashed potatoes.

No-Knead (somewhat) express donut instructions

In a cup, stir together milk, sugar & yeast. Leave to foam (in my country it takes 8 minutes maximum, but in colder area can be around 10 minutes)..
Sieve all dry ingredients in a mixing bowl..
Pour the milk mixture into the mixing bowl then add in butter. Stir with wooden spoon or simply squeeze with your fingers. Remember to wash your hands first hehehe or just use a plastic glove. Do this until everything is well combined..
Scrape the dough to the center of the bowl. Cover the bowl with damp clothing for at least 15 minutes. Remember, the longer you proof the dough, the better it will be..
Put the dough on a floured surface, flatten it with a rolling pin & form it using cutter or donut mold. Arrange the donut on a floured tray, leave to proof for another 15 minutes..
Deep fry with low heat, turn/flip the donuts once only to achieve the white ring. After they are done put in a strainer and let them cool. Then you can garnish them the way you want :).

If you've ever had potato bread, imagine that in doughnut form- YUM! Many "quick and easy" donut recipes involve a donut pan and an oven, but those are basically just mini cakes shaped like donuts. The Basic No-Knead Bread Recipe Adapted From Sullivan Street Bakery. The dough after kneading keeps returning to the previous state. but doesn't get stretchy! How do I get the gluten freed to get the stretchy consistency it should eventually have?