Molasses Doughnuts
Molasses Doughnuts are spiced yeasted doughnuts with cinnamon, ginger, and half a cup of molasses - bread machine dough, deep-fried, and shaken in sugar while still warm.
YIELD
1 batchPREP
30 minCOOK
30 minREADY
1 hrsThese doughnuts land somewhere between a yeast doughnut and a gingerbread cookie.
Half a cup of molasses and a cinnamon-ginger spice blend give the dough a deep, warm character that plain yeast doughnuts don’t have. The bread machine handles the kneading and first rise, which takes the hardest labor off your hands. After rolling, cutting, and a 1-hour second rise, the doughnuts go into hot oil in small batches - spooning hot oil over the tops as they fry, which promotes even browning without constant flipping.
Shake in a bag of sugar while still warm. The heat makes the sugar cling.
Kitchen Tips
- All ingredients must be at room temperature before loading the machine - cold ingredients stall yeast activation
- Keep oil temperature steady with a thermometer; temperature drops make greasy doughnuts
- Fry only 2-3 at a time as the recipe instructs; crowding drops the oil temperature and affects the result
Ingredients
Directions
Make sure all ingredients are at room temperature.
Place the first 11 ingredients in the machine.
Program for knead and first rise and press start.
The dough will be just a little sticky; a tiny amount will stick to your finger.
It does hold some shape while kneading.
Flour your work surface and rolling pin.
When the cycle is complete, turn the dough out onto the floured surface and let it sit for 10 minutes.
Roll the dough to ⅓ inch thick.
Use enough flour to keep the dough from sticking.
Cut doughnuts with cutter.
Place the doughnuts on a greased baking sheet and cover with a clean towel.
Let rise for 1 hour, or until doubled in bulk.
Heat 1½ to 2 inch of oil in saucepan or deep fryer.
Use a thermometer to help keep the temperature constant.
Fry 2 to 3 doughnuts at a time.
Fry them for 2 to 3 minutes, turning frequently and spooning the hot oil over them.
Remove with slotted spoon and drain on paper towels.
Check the first few for doneness.
Shake the warm doughnuts, 3 or 4 at a time, in a sturdy paper bag with sugar in it.
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