1 cup (250 ml) buttermilk, warm

1/4 cup (60 ml) canola oil

4 egg yolks, at room temperature

3 cups (750 ml) unbleached all-purpose flour

1/4 cup (60 ml) sugar

1 tablespoon (15 ml) instant yeast

1/4 teaspoon (1 ml) salt

Shortening or canola oil, for frying

In a bowl, combine buttermilk, oil and egg yolks.

In a large bowl, with a wooden spoon or a stand mixer using the dough hook, combine flour, sugar, yeast and salt. Add liquids and stir until dough forms into a ball, about 3 minutes. On a floured work surface, knead for 2 minutes or until smooth. Place in a lightly oiled bowl. Cover with a damp cloth and let rise for 1 hour in a warm and humid place (see note).

On a floured work surface, cut dough in half. Roll out dough, one piece at a time, onto an 8 to 10-mm (1/2-inch) thick sheet. Cut doughnuts with a 7.5-cm (3-inch) round cookie cutter, and then cut out holes with a 2-cm (3/4-inch) small round cutter. Reuse scraps. Place on a floured baking sheet. Cover with a dry cloth and let rise for 30 to 45 minutes in a warm and humid place or until doubled in size.

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