1/4 cup (60 ml) icing sugar
instant dry yeast<\/a>","uri":"","substitutes":[]},{"id":1202469,"title":"salt","description":"1\/4 teaspoon (1 ml) salt","uri":"","substitutes":[]},{"id":1223985,"title":"Shortening or canola oil","description":"Shortening or canola oil, for frying","uri":"","substitutes":[]}],"description":"Doughnuts"},{"id":156760,"groupOrder":2,"ingredients":[{"id":1202470,"title":"35% cream","description":"11\/4 cups (310 ml) 35% cream","uri":"","substitutes":[]},{"id":1202471,"title":"icing sugar","description":"1\/4 cup (60 ml) icing sugar","uri":"","substitutes":[]}],"description":"Whipped Cream"}],"preparationGroups":[{"id":156646,"groupOrder":1,"preparations":[{"id":600572,"description":"In a bowl, combine buttermilk, oil and egg yolks.","preparationOrder":1},{"id":600573,"description":"In a large bowl, with a wooden spoon or in a stand mixer using the dough hook, combine flour, sugar, yeast and salt. Add milk mixture and stir until dough forms into a ball, about 3 minutes. On a floured work surface, knead dough for 2 minutes or until smooth. Place in a lightly oiled bowl. Cover with a damp cloth and let rise for 1 hour in a warm and humid place.","preparationOrder":2},{"id":600574,"description":"On a floured work surface, cut dough in half. Roll out dough, one piece at a time, to a 6 to 8-mm (1\/4-inch) thick sheet. Cut doughnuts with a 7.5-cm (3-inch) round cookie cutter. Place on a floured cookie sheet. Reuse scraps. Cover with a dry cloth and let rise for 30 to 45 minutes in a warm and humid place or until doubled in size.","preparationOrder":3}],"description":"Doughnuts"},{"id":156647,"groupOrder":2,"preparations":[{"id":600575,"description":"Meanwhile, in a bowl, whip cream with sugar until it forms stiff peaks. Keep refrigerated.","preparationOrder":1},{"id":600576,"description":"Heat shortening or oil in a deep fryer to 180 \u00b0C (350 \u00b0F). Line a baking sheet with paper towels.","preparationOrder":2},{"id":600577,"description":"Place 3 or 4 doughnuts at a time into hot oil and cook for 2 to 3 minutes or until golden brown, turning halfway through cooking. Beware of splattering. Drain on paper towel and let cool.","preparationOrder":3},{"id":600578,"description":"With the handle of a wooden spoon, poke a hole in the side of the doughnuts to form a cavity.","preparationOrder":4},{"id":600579,"description":"With a pastry bag fitted with a star tip, fill doughnuts with whipped cream. Dust with icing sugar, if desired. Cream-filled doughnuts are best eaten the same day.","preparationOrder":5}],"description":"Whipped cream"}]}">
Preparation
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Doughnuts
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