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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Doughnuts (Yeasted)

This recipe yields fried, yeasted donuts.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • colspan="5" style="text-align: center; background: #f5f5f5;" |Dough
  • 2 envelopes / 14.4 g Active dry yeast
  • ¼ cup / 59.25 g Warm water (105–115 °F)
  • 1 ½ cups / 366 g Lukewarm milk
  • ½ cup / 100 g White sugar
  • 1 teaspoon / 6 g Salt
  • 2 ea. / 100 g Eggs
  • ⅓ cup / 68.33 g Shortening
  • 5 cups / 625 g All-purpose flour
  • colspan="5" style="text-align: center; background: #f5f5f5;" |Frying
  • 1 quart / 872 g Vegetable oil for frying
  • colspan="5" style="text-align: center; background: #f5f5f5;" |Glaze
  • ⅓ cup / 75.66 g Butter
  • 2 cups / 240 g Confectioner's sugar
  • 1 ½ teaspoons / 6.3 g Vanilla
  • 4 tablespoons / 14.81 g Hot water

Method

  1. Scald milk by bringing it to at least then cool it to less than .
  2. Sprinkle the yeast over the warm water, and let it sit for 5 minutes.
  3. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
  4. Beat in remaining flour ½ cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes.
  5. Place the dough into a greased bowl, and cover. Set in a warm place to rise until doubled. Dough is ready if upon touching, indention remains.
  6. Turn the dough out onto a floured surface, and gently roll out to ½ inch thickness. Cut with a floured doughnut cutter.
  7. Cover doughnuts loosely with a cloth. Let sit out to rise again until doubled.
  8. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery. Set it aside then.
  9. Heat oil in a deep-fryer or large heavy skillet to 350 °F (175 °C). Slide doughnuts into the hot oil using a spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
  10. Remove from hot oil, and drain on a wire rack.
  11. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.