Wednesday, 1 March 2017
a french donut pronounced ben yay
7 grams active dry yeast
1/4 cup warm water
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 large egg
3 1/2 - 4 cups self-raising flour
oil for deep frying
in a large bowl, dissolve yeast in warm water.
add milk, oil, sugar, egg and 2 cups flour. using an electric mixer,
beat until smooth.
stir in enough remaining flour, a little at a time, to form a soft dough
(dough needs to be just sticky). do not knead.
cover with plastic wrap and refrigerate overnight or for about 8 hours.
turn onto a floured surface; roll into a 16 x 12-in. rectangle. (see note)
cut into 2 inch squares.
in a deep pot or deep fryer, heat oil to 375°. fry squares, a few at a time, until golden brown on both sides.
drain on paper towel.
dust both sides with icing sugar until well covered.
NOTE: dough can be refrigerated for 24 hours, so you can cook half of the dough today
and the other half tomorrow if desired.