Ingredients:
3 cups of flour
1/2 cup sugar
1 tbsp instant dry yeast
4 tbsp margarine
1 large egg (optional)
1/2 tbsp vanilla flavor (optional)
1/2 cup warm water
Oil for frying
Procedure:
In a bowl, sift together the flour and yeast.
Sift the other dry ingredients into the bowl and mix thoroughly.
Add the margarine and mix well.
Mix in the egg and vanilla flavor (if using) to form crumbs.
Make a well in the center and gradually add warm water, mixing until the dough becomes soft and pliable.
Transfer the dough to a floured surface and knead for about 20-25 minutes until it becomes stretchy. Do not overwork the dough.
Form the dough into a ball, place it in a bowl, and let it rise for 40 minutes or until doubled in size.
Once the dough has doubled, punch it down and start forming balls with the dough. You can use a scale to measure for equal sizes.
Place each dough ball on a separate piece of paper to prevent deflation when frying.
Allow the dough balls to rise again until doubled in size.
Heat the oil in a frying pan until it is hot enough to cook the dough. To test the heat, drop a small piece of dough into the oil. If it floats immediately, the oil is ready.
Carefully drop one dough ball into the oil using the paper. Fry it slowly to ensure it cooks well inside. You should see small bubbles forming, not large ones.
Flip the dough ball once it turns golden brown.
Place the fried doughnut on a kitchen towel to remove excess oil and allow it to cool.
Optionally, you can fill the doughnut with jam or any other filling of your choice. To fill with jam, make a hole in the doughnut and use a piping bag with a round nozzle to fill it.
Note: This is a paraphrased version of the recipe. Please refer to the original recipe for precise measurements and cooking times. Enjoy your White Line Doughnuts!