Recipe

Yeast Doughnut Recipe

	Jmatthews00 / All my dishes 10 months, 1 week ago yummy yeast doughnuts. Recipe given to me by my aunt. Prep:1m Cook:2m Servings:18	Jmatthews00
	doughnut yeast

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Ingredients

1/2 cup milk

1/4 cup plus 1 tablespoon solid vegetable shortening

2 packages active dry yeast

1/2 cup warm water

1/2 cup sugar, plus more for sprinkling

1/2 cup sour cream, at room temperature

2 extra-large eggs, at room temperature

1 extra-large yolk, at room temperature

2 teaspoons salt

1 1/2 teaspoons pure vanilla extract

About 5 cups sifted all-purpose flour, plus more sifted flour for dusting

Vegetable oil, for deep-frying

Dark Chocolate Glaze or Vanilla Glaze

Chopped nuts, toasted coconut and sprinkles, for decorating (optional)

Directions

In a small saucepan, warm the milk with the shortening over low heat until the shortening is almost melted. I

n a large bowl, stir the yeast into the warm water, sprinkle with a pinch of sugar and let stand until foamy, about 3 minutes.

Stir the warm milk mixture into the yeast along with the 1/2 cup of sugar and the sour cream, the whole eggs, egg yolk, salt and vanilla.

Gradually stir in 4 3/4 cups of the flour until a soft, sticky dough forms.

Scrape the dough out onto a floured surface and use a pastry scraper to knead the dough until smooth, adding as much of the remaining flour as necessary. The dough should be soft and slightly sticky, but smooth and elastic.

Gather the dough into a ball, transfer it to a lightly oiled bowl and cover with a sheet of oiled plastic wrap.

Let the dough rise in a warm, draft-free spot for 2 hours.

Punch down the dough and turn it over in the bowl.

Cover and refrigerate the dough for 2 hours or overnight.

On a lightly floured work surface, roll out the chilled dough 1/3 inch thick

. Using a 3 1/2-inch doughnut cutter dipped in flour, cut out as many doughnuts as possible and transfer them to a sheet of floured wax paper.

The scraps can be rerolled once to cut out more doughnuts.

Loosely cover the doughnuts with wax paper and let rise until soft and billowy, about 20 minutes.

In a large, heavy skillet, heat 4 inches of vegetable oil to 365°.

Line a rack with several paper towels.

Working in batches, fry the doughnuts until golden brown, about 1 minute per side.

Check the temperature of the frying oil to make sure it doesn't get too hot or cool.

Using a slotted spoon, transfer the doughnuts to the paper towellined rack to drain.

Serve warm or let cool before glazing with the Dark Chocolate Glaze or the Vanilla Glaze and decorating with chopped nuts, coconut and sprinkles.

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Comments

neon 10 months, 1 week ago said:
Oh, these look so good! Man, fresh out of the oven with a cup of coffee - yummmn! I've saved this recipe, and gonna make them very very soon - Thank You J!

momoften 10 months, 1 week ago said:
I love working with yeast anything, though I have never tried donuts. I will have to give this a try since the 4 years likes to get a donut when we go shopping - but at 85 cents a donut! we can't so that too often.

trigger 10 months, 1 week ago said:
I love making doughnuts remember to thank your aunt for this wonderful recipe for me.
Love the toppings especially the nuts.
Five forks and a smile :)

momo_55grandma 10 months ago said:
Love homemade doughnuts high5 recipe thanks

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