My opinion, when it comes to old fashioned thingy, it means no machine involved. Get that muscle out and do the job. For me, kneading the dough is more to be like a therapy to me. Getting involved when those gluten do the job feels so relaxing. From sticky form into a nice squeezy dough ball. Even we have to do the knead, its still a simple and failproof recipe 🙂 no worries parents!
Old fashioned doughnut:
1 tablespoon dry yeast
1/4 cup lukewarm water
1 1/2 cups milk, lukewarm
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon salt
5 cups all purpose flour
1/4 cup unsalted butter, room temperature
1. Activate the yeast in lukewarm water (you can use 1/2 cup water from the recipe) and a pinch of sugar, stir well and set aside until frothy.
2. Mix all the ingredients and pour in the yeast mixture. Stir everything with wooden spoon and continue kneading with hand. Dont add more flour too much while the dough still sticky. It takes time to wake up the gluten. So keep kneading about 10-15 minutes. By adding more and more flour, you will have a tough dough. You dont want that. So keep kneading and dont panic.
3. After the dough is well-knead, no sticky dough on your finger, time to proof it. Put the dough into an oiled bowl and cover with plastic wrap. Set aside for 1 hour.
4. Flour your table and put the proofed dough. No need to knead it again. Roll it into a flat thin dough. Dont forget to flour the rolling pin just to prevent sticking. Cut with doughnut cutter.
5. Now they need second proofing time. I arrange them on my floured jelly-pan and cover them with cloth. Wait 1 more hour.
6. Fry them well.