Prep time 510 minutes
Cook time 10 minutes
Yield: Serves or Makes 14
Mix the 1 tablespoon of starter with 1/4 cup flour, 2 1/2 teaspoons sugar and 4 teaspoons water. When it doubles, add the remaining ingredients and leave to proof 2 1/2 times its original size. The end result will be used in the final dough.
Mix all the ingredients except the butter together until it becomes a well-developed dough (about 10 min). Add soft butter afterwards and continue mixing until you get a shiny and smooth dough (about 10 min). Do note that it won’t be a very stiff dough. Let it chill overnight.
The following day divide the dough into 14 portions and form balls by rolling. Put on a lightly dusted cloth/couche and gently flatten the balls. Then you cover them with cling foil and leave them to proof until they are puffy and doubled. This takes about 7-8 hours at 70-72 °F. When these are ready, you’re set to start frying.
The oil in the frying pan should be 1 1/3 inches high, which you slowly heat to 330-338 °F. Place the donuts seam-side up (the part that was on the cloth faces up), cover the frying pan with a lid and fry for about 3-4 min. Uncover, turn around and fry for another 3-4 min.