Pan Doughnuts

Pan doughnuts use the bread machine to do the punishing kneading work for you, then your hands and a deep fryer to do the fun part. Bread flour and a touch of all-purpose go in along with sugar, powdered milk, salt, butter, and water; yeast goes in the machine’s separate yeast holder. Two hours and twenty-five minutes of automated dough cycle later, you’ve got a soft, supple, twice-risen dough ready to shape.

This is the moment to play. Divide into twelve, rest under plastic wrap (this relaxes the gluten so the dough doesn’t snap back when you shape it), then form rings, twists, or simple ovals. Proof another thirty minutes until nearly doubled, then deep-fry at 360°F (180°C) until both sides are golden brown. Finished doughnuts can take a chocolate glaze and chopped almonds, a powdered sugar dust, a roll in cinnamon sugar, a piped jelly filling, or even split-and-stuffed with whipped cream.

Pro Tips

• Don’t skip the 20-minute rest after shaping into balls. Without it, the dough fights you when you try to form rings or twists, and you’ll end up with shrunken, lopsided doughnuts.
• Test oil temperature with a thermometer. 360°F (180°C) is the sweet spot. Hotter and the outside browns before the inside cooks; cooler and the doughnuts soak up oil.
• Fry only a few at a time. Crowding the oil drops the temperature and gives you greasy, pale doughnuts.
• Drain on a wire rack over paper towels, not just paper towels. Sitting in their own oil makes the bottoms soggy.

Variations

• Make filled doughnuts by frying solid ovals (no holes), then injecting raspberry jam, lemon curd, or pastry cream with a piping bag.
• Glaze with maple syrup and crumbled bacon for a savory-sweet hit.
• Sub buttermilk for the water and powdered milk for a tangier, more tender crumb.