Doughnut Knots
40 MIN
25 MIN
2 H

Doughnut Knots


  • 2 tbsp (30 ml) warm water
  • 2 tsp instant dry yeast
  • 4 ½ cups (630 g) unbleached all-purpose flour
  • ½ cup (105 g) sugar
  • 1 cup (250 ml) 35% heavy cream
  • 1 tsp salt
  • 6 eggs
  • Canola oil, for frying
  • Sugar, for dredging


  1. In a bowl, combine the water and yeast. Let rest for 5 minutes
  2. In a stand mixer using the dough hook, or in a large bowl with a wooden spoon, combine the flour, sugar, cream, salt, eggs and yeast mixture until a soft ball forms. Knead the dough for about 5 minutes in the stand mixer or on a floured surface until smooth. Shape the dough into a ball and place in a clean, lightly oiled bowl. Cover with a damp cloth and let rest in a warm, humid place for 2 hours.
  3. Preheat the oil in the deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
  4. On a generously floured surface, roll out the dough into a 28 x 8-inch (75 x 20 cm) rectangle with a thickness of ½ inch (1 cm).
  5. Cut the dough into thirty 8 x ¾-inch (20 x 1.5 cm) strips. Before using the scraps, let them rest for 15 minutes, then roll out again.
  6. Tie each strip into a simple knot. Gently drop a few doughnuts at a time into the hot oil. Fry for 5 to 6 minutes, turning halfway through cooking, until golden brown. Beware of splattering. Drain on the paper towels. Let cool for 1 minute before dredging in sugar.
  7. Serve the doughnut knots hot or warm with No-Cook Berry Jam.