- 4 cup flour
- ¼ cup sugar
- 2¼ tsp dry yeast (1 packet)
- 2 eggs
- 1¼ cup warm water
- 1 pinch salt
- 2 oz margarine (½ stick room temperature)
- In a large bowl. Place the flour, sugar, yeast, eggs and warm water. Mix with a wooden spoon.
- Add the salt and incorporate it into the dough.
- Cut the margarine into small pieces and add them to the bowl. Knead the dough by hand (You may need a drop of flour, but use the least amount you can, a sticky dough yields a fluffier doughnut.)
- Knead for a minimum of 5 minutes.
- Cover the dough and let it rise 2 hours in a warm, draft-free spot.
Sprinkle flour over the rolling surface, place the dough on top, and then sprinkle flour over the dough.
- Roll the dough out in the shape of a rectangle ½ inch thick. (At this point you may add as much flour as you need to ensure that the dough won’t stick to the rolling surface.)
- With a knife or a pizza cutter, cut squares about 2½ x 2½ inches. Separate the squares, sprinkle with flour if necessary, and let rise, covered, for 45 minutes.
- When there are 10 minutes left for the dough to rise, heat oil for a full 10 minutes. With your thumb, punch a hole right through the center of the doughnut and drop into hot oil.
- Fry 3 or 4 at a time so as not to overcrowd the pot and end up lowering the temperature of the oil.
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