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
icing sugar

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.

serve warm.

NOTE: dough can be refrigerated for 24 hours, so you can cook half of the dough today
and the other half tomorrow if desired.

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