The final product is something in between the traditional yeast and cake doughnut recipes most people are familiar with: Holy Donut's doughnuts have the spongy, chewy softness of yeast doughnuts ...

Just like any donut recipe, except for cake donuts, this is a yeast dough that does need to rise. The first rise is the longest and the second rise is only about a half hour. The good news is they ...

Meanwhile, in a small bowl, stir the yeast with 2 tablespoons of warm water ... of the oven and preheat the oven to 400°. Bake the doughnuts and holes for 25 minutes, shifting the pans from ...

To make biscuit doughnuts: Heat vegetable oil or the oil of your choice to 350ºF. Gently put the doughnuts in the oil and fry for 1-2 minutes on each side. You want the donut to be evenly browned.

To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 ... You can use the doughnut recipe for other fillings too.

While yeast and cake donuts are made from wheat ... Note that not all mochi donut recipes call for the dough to be heated on the stovetop. Some are simply whisked and mixed by hand or made with ...

Add the yeast and let stand for 5 minutes ... Using a smaller round cutter (1 inch), stamp out the centers. Transfer the doughnuts and holes to 2 parchment paperlined baking sheets.

Equipment and preparation: for this recipe you will need a deep-fat fryer and two small, disposable piping bags. For the doughnuts ... side of the bowl and the yeast to the other.