• Make sure to read through the post above, with sections full of plenty of helpful tips for each step of cooking these doughnuts!

Dough

• To make the yeast starter, stir sugar and dried yeast into the lukewarm soy milk. Set aside for 10 minutes to let it bubble up.
• In the meantime, combine flour and salt in a mixing bowl. Make a well in the center.
• Add bubbled-up yeast mixture and oil to the dry ingredients and mix to combine into a uniform, slightly sticky dough. No need to knead the dough much further.
• Quick method: Combine all ingredients in a large mixing bowl to make a uniform, sticky dough.

Rising

• Rest the dough in the covered mixing bowl for 45 minutes in a warm place.
• Knock back the dough and rest again for 30 minutes.
• Knock back again and rest for a final 30 minutes.

Shaping

• Divide your dough into 10 portions of 45-50 g each. (see tips on size in the post above)
• To shape the dough pieces into balls, gently flatten a piece and fold edges inwards repeatedly. Turn it over and roll into a ball under your cupped hand using a circular movement and a small amount of pressure. (More tips and a short video in the post above!)
• Space out the shaped doughnuts on a lightly floured wooden board to allow them to expand. Cover with a tea towel and let rest in a warm place for at least an hour until puffed up and doubled in size.

Deep Frying

• Fill a frying pan to about 1 inch deep (2.5 cm) with oil.
• Heat up on medium-high heat to 160 - 170°C (320 - 340°F), checking the temperature with a jam thermometer or temperature probe.

  Keep monitoring the oil temperature throughout the cooking process, adjusting the heat level to stay in that range.
• Reduce heat to medium. Carefully scoop up the doughnuts and transfer them into the pan of oil.
• Deep fry the doughnuts for 3-4 minutes until golden brown on the underside.
• Carefully turn the doughnuts over in the pan and fry for another 3-4 minutes.
• Lift the doughnuts out of the oil with a slotted spoon and onto a plate covered with a double layer of kitchen roll.

Filling & Dusting

• When cooled down enough to touch, use a chopstick or similar tool to poke a hole into each doughnut and create a small cavity in the center.
• Load your jam syringe or piping bag with a long nozzle and fill each doughnut with about a tablespoon (15ml) of jam, or another filling of your choice.
• Dust the doughnuts with icing sugar.