Yeast-Raised Glazed Doughnuts Recipe

Ingredients

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• (adapted from: The King Arthur flour Baker's Companion: The All-Purpose Baking Cookbook ) Italics mine... shopping list
• Makes about 16 round doughnuts plus doughnut holes shopping list
• 1/2 teaspoon salt shopping list
• 1/4 teaspoon nutmeg shopping list
• 1/4 cup (1 3/4 oz) sugar shopping list
• 2 1/4 teaspoons instant yeast shopping list
• 3 cups (12 3/4 oz) unbleached all purpose flour shopping list
• 1 large egg shopping list
• 1 cup (8 oz) milk shopping list
• 2 tablespoons (1 oz) butter, melted shopping list
• 1/2 teaspoon vanilla extract shopping list
• 6 cups (2 lbs) vegetable oil or shortening (2 1/2 lbs), for frying (I used a smaller pot and used less oil) shopping list
• Glaze:(I made my own glaze using less amounts since I also made a chocolate glaze as well...but you can just do plain) shopping list
• 1/4 cup (2 oz) milk shopping list
• 2 cups (8 oz) confectioner's sugar shopping list
• 1/4 teaspoon vanilla extract shopping list
• chocolate Glaze: shopping list
• 3-4 TBS whipping cream(heated to almost boiling) shopping list
• chocolate bar (or use chocolate chips ~about 1/2 cup) shopping list
• * add more chocolate if the glaze is too thin shopping list
• Add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir. shopping list
• Toppings: shopping list
• coconut, chopped nuts, powder sugar, sprinkles if you like, etc. shopping list
• Directions: shopping list
• Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined. shopping list
• Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk. shopping list
• Deflate the dough and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4 inch(I would do them a quite a bit thicker next time) thickness and cut with a round cutter. shopping list
• Cover loosely with greased plastic wrap(I didn't bother) and let rise again for about 1 hour(Side note: I thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...I would let it rise till almost doubled 20-30 minutes. This of course means that it is rising in a warm environment!), until doubled again. shopping list
• Place oil or shortening in a heavy pan or deep skillet and heat to 350°F.(This is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) Place the doughnuts in the oil, two or three at a time, and fry until golden brown. shopping list
• Turn over and cook the second side. This should be no more than a minute(or less...they brown very quickly) on each side. Overcooking will make the doughnuts tough. Drain on paper towels.To make the glaze, stir the milk into the confectioners' sugar until it is smooth, then add the vanilla.When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down. shopping list