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LPK's raised doughnuts

Photo: Laura Arsie
Eight irresistible recipes that make the most of local ingredients

These delectable, homemade treats, concocted by Lesia Kohut of LPK’s Culinary Groove, are best eaten the day they are made, but can be kept refrigerated or frozen and then reheated in a warm oven until toasty. Makes 12 to 16 large (3˝) doughnuts.

3 tbsp active dry yeast

3/4 cup milk, warm (not hot)

2 cups mix all-purpose and red fife flour (plus extra if dough is wet)

1/4 cup homo milk, room temperature

2 tbsp Ontario maple sugar

1/2 tsp Atlantic grey sea salt

1 tsp vanilla extract

3 large fresh egg yolks

1/4 cup plus 1 tbsp unsalted butter at room temperature

Sunflower or coconut oil for deep frying

  1. Dissolve yeast, 3/4 cup of milk, and 2/3 cup flour into mixing bowl. Cover and let rest in a warm place for five to 10 minutes, until mixture expands and has a bubbly appearance. 
  2. Fit electric mixer with paddle. Mix in remaining milk on low speed until combined. 
  3. Mix in remaining flour on low, then medium-low, until combined. 
  4. Mix in maple sugar, sea salt, vanilla extract and yolks on low speed, then medium-low, until combined. 
  5. With mixer on low, add butter in pieces, and keep beating until mixture is combined. Dough should be smooth, elastic and moist. Cover bowl and let rest in refrigerator for one hour (up to 12 hours), until doubled in volume. 
  6. Remove dough from refrigerator. Knead dough a little on counter dusted with flour to smooth and soften it up. Roll out with rolling pin to desired thickness (1/4”–1/2” thick). Using cookie cutters, cut out desired shapes. Place on parchment-lined tray and let rest while oil is heating up. 
  7. Fill a large pot or sauté pan with sunflower or coconut oil at least 2” deep. Allow at least 2” of clearance from rim of pan. Heat oil to 360˚F (160˚C) on a candy or deep-fry thermometer. 
  8. Once oil has reached 360˚F (160˚C), gently add doughnut shapes and fry for one to two minutes per side. 
  9. Remove and place onto paper towels. Toss in sugar, glaze, or fill as desired. If filling, let doughnuts cool to room temperature first.


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