Raised Doughnuts
Submitted by lakedude
Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.
YIELD
2 dozenPREP
120 minCOOK
10 minREADY
130 minRaised doughnuts are a different animal from cake doughnuts: lighter, chewier, and with that tell-tale tear when you pull one apart. The yeast does the hard work here, which means patience during the two rises pays you back in texture.
The dough should be soft but not sticky. When it’s ready to shape, a gentle poke should leave a dent that slowly springs back.
Oil temperature is the single biggest factor between golden and greasy. Keep it steady, and use a thermometer rather than guessing. Too cool and the doughnuts soak up oil; too hot and the outside burns before the middle sets.
Roll them in sugar the second they come out of the oil so it sticks to the warm surface. For glazed, let them cool two minutes first so the glaze doesn’t slide right off.
Kitchen Tips
- Proof the yeast with a pinch of sugar in the warm milk first to make sure it’s alive before committing your flour.
- Don’t prick the doughnuts when moving them in the oil; any puncture lets grease seep into the crumb.
- Save the holes. They fry in 30 seconds and are arguably the best part.
- Use a cooling rack over a sheet pan for draining instead of paper towels so the undersides stay crisp.
Variations
- Toss warm doughnuts in cinnamon sugar for an old-fashioned finish.
- Fill cooled doughnuts with jam or pastry cream using a piping bag for a jelly-style treat.
- Dip in chocolate glaze and sprinkle with sea salt for a grown-up version.
Ingredients
Directions
Mix 2 cups of the flour, sugar, salt and yeast in large bowl.
Add milk, shortening and eggs.
Beat on low speed 1 minute, scraping bowl frequently.
Beat on medium speed 1 minute, scraping bowl frequently.
Stir in remaining flour until smooth.
Cover and let rise in warm place 50 to 60 minutes or until double.
(Dough is ready if indentation remains when touched.)
Turn dough onto generously floured surface; roll around lightly to coat with flour.
Flatten dough with hands or rolling pin to ½-inch thickness.
Cut with floured doughnut cutter.
Push together scraps and gently knead 2 or 3 times.
Flatten dough to ½-inch thickness; cut with floured 3-inch doughnut cutter.
Cover doughnuts and let rise 30 to 40 minutes or until double.
Heat oil (1½ to 2 inches) in Dutch oven to 350℉ (180℃).
Slide doughnuts into hot oil with wide spatula.
Fry about 1 minute on each side or until golden brown.
Remove carefully from oil (do not prick surfaces); drain on paper towels.
Roll or shake in sugar.
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