Ingredients:
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon instant dry yeast
- 4 tablespoons margarine (softened)
- 1 large egg (optional, for richer dough)
- ½ tablespoon vanilla flavor (or vanilla extract)
- Lukewarm water or milk (approx. ¾ to 1 cup — adjust as needed)
- Pinch of salt
- Oil for deep frying
- Extra sugar for coating
Instructions:
1. Activate the Yeast (Optional if using instant yeast)
If you want extra fluffiness (optional step):
- Mix the yeast with 2 tablespoons of warm water and a pinch of sugar.
- Let it sit for 5–10 minutes until foamy.
- If using instant yeast directly, skip this step.
2. Mix the Dough
- In a large mixing bowl, combine:
- 3 cups of flour
- ½ cup of sugar
- 1 tablespoon instant yeast
- A pinch of salt
- Add:
- 4 tablespoons softened margarine
- ½ tablespoon vanilla flavor
- 1 egg (optional, but adds richness)
3. Add Liquid
- Gradually add lukewarm water or milk (a little at a time) while mixing, until a soft, slightly sticky dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Add a little flour if too sticky or a little liquid if too dry.
4. First Rise (Proofing)
- Cover the dough with a damp cloth or plastic wrap.
- Let it rise in a warm place for 1 hour, or until doubled in size.
5. Shape the Doughnuts
- Punch down the risen dough.
- Roll it out on a floured surface to about ½ inch (1.25 cm) thickness.
- Cut into doughnut shapes using a doughnut cutter or two round cutters (one large and one small for the hole).
- Let the cut dough rest for 15–20 minutes to rise slightly again (second proofing).
6. Fry the Doughnuts
- Heat oil in a deep pan or fryer to 170–180°C (340–360°F).
- Fry doughnuts in small batches, turning once, until golden brown on both sides (about 1–2 minutes per side).
- The white line appears when the dough is well proofed and the oil temperature is correct.
7. Coat with Sugar
- Drain fried doughnuts on paper towels.
- While still warm, roll in granulated sugar or dust with powdered sugar.
Tips for the Perfect White Line Doughnuts
- Make sure the dough is well kneaded and well proofed.
- Oil should not be too hot — high heat will brown the doughnuts too fast without cooking the inside and prevent the white ring.
- Don’t overcrowd the pan while frying.
