Courtesy of: The Olive Scene
- 2 scant T yeast or 2 packages active dry yeast.
- 2 C water
- ½ C sugar
- ½ C Olive Scene Butter Infused Olive Oil
- 2 eggs, slightly beaten
- 1 tsp salt
- 6-7 C all-purpose flour
- 1 ½ C granulated sugar
- 1 tsp. ground cinnamon (optional)
In a large mixing bowl sprinkle yeast over 1/3 C hot tap water, add 1 T sugar and mix. Let stand until foamy. Heat water, remaining sugar, salt and Butter Olive Oil until steaming. Cool 5 minutes. Stir into yeast mixture. Using the paddle attachment, mix in 1 cup of flour at a time until a soft dough forms.
Place dough in a large oiled bowl and turn to coat the top of the dough with some of the oil. Cover with a damp tea towel and allow to rise until doubled, about 45 minutes. (A longer time will not affect the dough). Punch down the dough, cover with oiled plastic wrap and put in the refrigerator 3 hours or overnight. You now have a dough that will last for about 3 days in the refrigerator.
To make doughnuts:
In a brown bag, or deep bowl, place 11/2 C granulated sugar and 1 tsp cinnamon (optional) and shake to combine. Set aside. Decide on a serving plate for the Doughnuts and place with the bagged sugar.
Light flour clean counter top. Place dough on counter, then roll out to a 10 x13 rectangle. Beginning in the middle of the dough cut it in half and then each half into 6 strips. Cut each strip into 4 pieces. This makes 48 pieces.
Cover cookie sheet with oiled waxed paper or parchment. Roll each of the 48 pieces into balls. Place on waxed paper and allow to rise 30 minutes.
To Grill Doughnuts: Heat grill (or grill pan) to medium heat (about 250-300 degrees Fahrenheit or to a count of 3 if you hold your hand 3 inches above the grill). Fashion each piece of dough into a circle and punch your finger through it to make a hold, doughnut style. Place on warm grill and quickly move on to the next one filling the grill. This is a great time to involve your friends and family in the making of the doughnuts.
When the donuts have risen and have a good brown grill mark on them, (about 3-4 minutes) turn them over to cook the other side (about 1-2 minutes) Brush the doughnut with a light coating of butter olive oil and toss into the sugar bag then shake. Using tongs, remove donut to a serving plate and keep going.
Serve warm with jam or fruit. The next day, split open and toast to warm—could be even better!
Try with powdered sugar if you prefer.
To fry doughnuts: Fry in 1 – 2 inches of peanut oil at 365 degrees Fahrenheit about 1 minute per side. Drain then coat in sugar. Yum!