A classic, these doughnuts are a dining table staple in many Indigenous communities. Finished with cinnamon and sugar, or paired with a tart Indigenous-inspired Wojapi Sauce, these doughnuts are perfect for a snack or dessert. For reducing food waste –donut holes can be fried separately to create delicious bite-size pieces!
What you need
How to prepare
Stir 1 tbsp (15 mL) sugar with yeast and warm water. Let stand for 5 minutes or until yeast is starting to bloom and mixture is frothy.
In a large bowl, whisk together flour and salt. Stir in yeast mixture, vegetable oil, milk and Nesquik Vanilla Syrup. Stir until combined. Transfer to lightly floured kitchen surface and knead for 5 to 10 minutes or until dough is smooth and silky. Return dough to bowl and cover with clean kitchen towel. Let rise for 1 hour, or until doubled in size.
Heat 4 cups vegetable oil in a large skillet set over medium heat, or deep fryer to 350°F (180°C). On a lightly floured surface, roll out to 1/2-inch thickness. Using 5-inch round pastry cutter, cut 12 rounds, rerolling scraps as needed. Poke holes in centre of each round using bottom of large piping tip or 1/2-inch round cutter. Poke an additional 6 holes around the centre hole to create a wagon wheel-like shape.
Add doughnuts in batches to preheated oil. Cook for 2 to 3 minutes per side or until golden brown and cooked through. Remove with slotted spoon and transfer to paper-towel lined plate to remove excess oil. Repeat with remaining doughnuts.
Stir remaining sugar with cinnamon and toss with fried doughnuts until evenly coated.
While doughnut dough is rising, add berries and sugar to medium skillet set over medium heat. Cook for 10 to 12 minutes, mashing berries until mixture is juicy and broken down. Stir in chia seeds and cook for an additional 2 minutes. Let cool slightly and serve with Northern Doughnuts.