6. Transfer the dough to a floured surface and knead for about 20-25 minutes until it becomes stretchy. Be careful not to overwork the dough.
7. Shape the dough into a ball, place it in a bowl, and allow it to rise for 40 minutes or until it doubles in size.
8. Once doubled, punch down the dough and divide it into equal-sized balls.
9. Place each ball on separate pieces of paper to prevent deflation during rising.
10. Let the dough balls rise until doubled in size.
11. Heat the oil to the appropriate temperature for frying. Test by dropping a small piece of dough into the oil; it should float immediately.
12. Carefully transfer a dough ball into the oil using the paper, ensuring it cooks evenly and doesn’t deflate.
13. Fry until golden brown, flipping once.
14. Drain excess oil by placing the cooked doughnuts on a kitchen towel and allow them to cool.
TO FILL WITH JAM
1. Use a round nozzle attached to a piping bag to fill the doughnuts with jam.
2. Insert the nozzle into the doughnut, squeezing in the jam until filled. Enjoy!
WHITE LINE DOUGHNUT
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