Baba Elka's Classic Doughnuts Recipe

This legendary classic doughnuts recipe is a tribute to the joyful moments spent with my grandparents. It symbolizes many cherished memories in my grandmother's house, family gatherings with cousins, uncles, and aunts, sleepovers, and countless other wholesome, nostalgic childhood impressions. It's truly an honor to share this recipe while preserving a family legacy. I hope to inspire you to connect and find meaning in the art of baking.

The Joy of Baking

Baking is more than just a culinary skill; it's an art form that brings people together. The process of creating something delicious can evoke memories and foster connections. This classic doughnut recipe is a perfect example of how food can bridge generations.

After deciphering a super-encrypted version of the recipe, I have created a small batch of mini doughnuts that you should try in your kitchen. The ultimate key is patience, as it sometimes takes multiple tries to achieve the desired result. These mini doughnuts are a perfect sweet treat for sharing or personal indulgence, allowing for diverse flavors and toppings.

Ingredients

• 600 g bread flour

• 2 eggs (preferably at room temperature)

• 250 ml lukewarm milk

• 7 g instant yeast / 10.5 g active dry / 21 g fresh baker's yeast

• 50 ml olive oil (EVOO)

• 1 tsp Himalayan salt

• Frying oil

• Powdered sugar for dusting

  
  

Execution Steps

1. Activate the Yeast

   Combine the yeast with lukewarm milk. Cover and let the mixture activate for 10-15 minutes.

   
   

2. Mix the Ingredients

   Stir the yeast mixture and add it to the flour, along with the eggs, salt, and olive oil.

   
   

3. Knead the Dough

   Mix the ingredients thoroughly. Knead the dough by hand until everything is combined into a cohesive mixture. Aim for a medium-hydrated dough that feels soft and is barely sticky but does not stick to the work surface.

   
   

4. Let the Dough Rest

   Sprinkle or dust the dough with flour. Cover the bowl with a towel to prevent drying out. Leave the dough to rest for 1 to 1.5 hours in a warm area.

   
   

5. Shape the Doughnuts

   After the first rise, transfer the dough to a lightly floured surface. Knead for a few rounds and reshape it into a ball. Roll the dough out to a thickness of approximately one finger (1 cm or 0.4 inches). Use a round cutter (5 cm diameter or 2 inches) to shape the doughnuts. You can knead and roll out the leftover dough again, but remember that doughnuts are ideally made from the first layer.

   
   

6. Proof the Doughnuts

   Place your doughnuts on a baking tray lined with a floured towel and cover them to prevent drying out. Allow them to proof/rise once more before frying (15-30 minutes).

   
   

7. Fry the Doughnuts

   Cook the doughnuts in hot oil for approximately 1 minute per side, or until they achieve a golden brown color. Keep a close watch to prevent overfrying. Ensure that the top surface of the doughnuts is the side that will be submerged in the oil.

   
   

8. Cool and Dust

   Drain the doughnuts on a cooling rack, then dust generously with powdered sugar.

   
   

That's it! Serve your doughnuts warm and enjoy them with a cup of coffee or hot chocolate, or just savor them solo.

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