Doughnuts with Variation Toppings
Submitted by chiara
Yeast doughnuts made in the bread machine: a simple bread-flour dough hand-shaped, proofed, and deep-fried, then finished with chocolate, almonds, powdered sugar, whipped cream, or cinnamon sugar.
YIELD
16 servingsPREP
2 hrsCOOK
10 minREADY
3 hrsBread machine takes the kneading and rising off your hands, so the only work is shaping and frying. This recipe gets you 16 yeast-raised doughnuts with a chewy, soft interior and crisp golden shell, finished any way you want.
The dough is a basic enriched yeast dough run through the machine’s basic dough cycle (about 2 hours 25 minutes). After that, you divide it into 12 to 16 portions, rest the balls for 20 minutes (this is critical for relaxed gluten and easy shaping), then form rings, twists, or ovals before a final 30-minute proof.
Fry at 360°F (180°C) until deep golden. Too hot and the inside stays raw, too cool and they soak up oil and turn greasy.
The topping table is where this gets fun. Melted chocolate with chopped almonds, powdered sugar, cinnamon sugar, or split open and filled with whipped cream or jelly.
Pro Tips
- Use a deep-fry thermometer. Doughnuts demand a precise 360°F (180°C). Without one, drop in a small piece of dough first. It should sink, then rise within 5 seconds.
- Rest the divided balls for the full 20 minutes. Skipping this step gives you tough doughnuts that fight back during shaping.
- Fry in small batches of 3 to 4. Crowding the oil drops the temperature instantly and you lose the crisp shell.
- Drain on a wire rack set over paper towels. Paper towels alone leave the bottoms soggy.
Variations
- Fill cooled doughnuts with raspberry jam, lemon curd, or pastry cream by piping in through a small hole.
- Dip warm doughnuts in melted chocolate then roll in chopped pistachios or freeze-dried raspberries.
- Make filled bombolone-style: shape into round balls instead of rings, fry, and pipe in custard.
Ingredients
Directions
Place first 6 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder.
SELECT: BASIC DOUGH MODE.
Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later)
Divide the dough into 12 equal portions. Roll each portion into a ball.
Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes.
Shape each ball as desired, in a ring, twisted, or in an oval shape. Place on a greased baking pan.
Proof at 90 deg. for 30 minutes or until nearly doubled.
Deep fry the doughnuts in 360 deg. oil until golden brown. Let cool.
Garnish with your choice of toppings.
If desired, cut a hole on one end of doughnut and fill with jelly or your favorite filling.
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