Yeast doughnuts

Make a comparatively dry, stiff yeast dough with fresh yeast, adding the previous day's fermented trimmings and some milk powder; knead well.

Let the dough rise for an hour or two.

Divide into loaves and punch them down, a second kneading that develops the gluten now the flour has hydrated; rise a second time.

Flatten the loaf by hand, then through a dough sheeter; dock the dough and cut with a two-ring doughnut cutter.

variation: for Bismarcks, fry rings without the hole so a steam pocket forms, and inject cream or fruit preserve into the centre.

Proof the cut doughnuts in warm, wet conditions for about an hour; overproofed doughnuts collapse.

Fry in vegetable shortening at a fairly high temperature for about a minute, flipping once and only once, so a white ring forms.

Drain and cool a few minutes, then glaze.