yeast doughnut
From jmatthews00 15 years agoIngredients
- 1/2 cup milk shopping list
- 1/4 cup plus 1 tablespoon solid vegetable shortening shopping list
- 2 packages active dry yeast shopping list
- 1/2 cup warm water shopping list
- 1/2 cup sugar, plus more for sprinkling shopping list
- 1/2 cup sour cream, at room temperature shopping list
- 2 extra-large eggs, at room temperature shopping list
- 1 extra-large yolk, at room temperature shopping list
- 2 teaspoons salt shopping list
- 1 1/2 teaspoons pure vanilla extract shopping list
- About 5 cups sifted all-purpose flour, plus more sifted flour for dusting shopping list
- vegetable oil, for deep-frying shopping list
- dark chocolate glaze or vanilla glaze shopping list
- Chopped nuts, toasted coconut and sprinkles, for decorating (optional) shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
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.
momoften in nowhere loved it -
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 :)trigger in loved it -
love homemade doughnuts high5 recipe thanks
momo_55grandma in Mountianview loved it
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