Yeast DoughnutsFrom nhmomma 5 years ago
- 2 Cups water (105 degrees) shopping list
- 4 Tablespoons yeast (dry active) shopping list
- 9 Tablespoons vegetable shortening shopping list
- 4 Ounces sugar shopping list
- 1 1/2 Tablespoons Non Fat dry milk shopping list
- 3 eggs (large) shopping list
- 2 Pounds (+/-) bread flour shopping list
- canola oil (or vegetable oil) for frying shopping list
How to make it
- In the bowl of your stand mixer combine the water, yeast and 4 Tablespoons of sugar. Let sit for about 10-15 minutes, or until the yeast has bloomed.
- Add the bread flour, shortening, salt, non fat dry milk, sugar and eggs and mix with the dough hook for about 10 minutes. You may need to add more bread flour depending on the stickyness of the dough.
- After 10 minutes and the dough pulls away from the side of the bowl, stop the mixer, remove the dough hook and add a Tablespoon or so of oil to the dough ball and roll it around to cover with oil. Let the dough rest for about 45 minutes or until doubled in size.
- Flour your work surface and place half of the dough on your table. Roll to approximately 1/2 inch. Cut with a doughnut cutter (or use a large and small cookie cutter or drinking glasses to give the classic doughnut shape.) and place on sheet pans until they have doubled in size.
- Once your doughnuts are resting, turn on your oil and keep it at 350 degrees. I use a large electric skillet for all of my frying and everything comes out very even.
- Once the doughnuts have risen, place 5-10 (depending on the size of your fry pan) rings in the oil. Fry for one minute on each side and DO NOT prick the dough while you are flipping them over.
- Fry on the second side for one minute and remove to a cooling rack to drain for about 1 minute.
- I make a honey glaze for my doughnuts:
- 1 Cup of Confectioners Sugar
- 3/4 Cup of Honey
- 1 teaspoon of Vanilla
- 3 Tablespoons HOT water
- Combine all of the ingredients together in a mixing bowl until smooth.
- Once the doughnuts have drained for one minute, place them face down in the glaze first, then flip them (I use a skew to flip, it works easier than a spoon, fork etc.) to coat the bottoms. Let them drain on a rack and cool if you can stand it.
- Hope you enjoy!!!
The Cooknhmomma Weare, NH
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