Raised Doughnuts
I learned to make these in a college cooking class years ago. They are so much better than any raised doughnuts you can buy. Shaking them in sugar is the easiest.
Recipe:
1 1/2 C whole milk, lukewarm
2 Tbs instant yeast
1 C water, lukewarm
6-7 C AP flour
1/2 C sugar
2 tsp salt
1/2 C unsalted butter, melted
3 eggs
Mix together liquids, yeast and 3 1/2 C flour roughly, cover and let sit 20 minutes. Using dough hook on low speed, add sugar, butter, salt and eggs. Add as much more flour as necessary a little at a time to form a very soft dough and knead 10-12 minutes. Cover and let rest 20 minutes. Turn dough onto oiled counter. Use short strokes to roll dough 3/8 inch thick or use your hands to lightly pat it out. Cut doughnuts with a floured doughnut cutter and place on floured towel. Let rise, uncovered for 30-40 minutes. Meanwhile, pour oil to a depth of about 3 inches in a pan or deep fryer. Preheat to 350-375°F, depending on how brown you want them. You will need to experiment with the first doughnut as to brownness and doneness. Fry until desired brownness on each side. Remove to drain on cooling rack over newspaper or cookie sheet. Do not pierce. I use a chop stick. Shake in bag of sugar or cool and then dip in sugar or chocolate glaze below.
Sugar Glaze
4 Tbs softened butter
2 C powdered sugar
1/2 tsp vanilla
1/3 C hot water (or more if you want it thinner)
Mix all until smooth. After donuts are cooled, dip each top surface into the glaze, flip over and cool on rack until glaze has firmed, about 15 minutes. For Chocolate Glaze, add 3/4 to 1 C melted semi-sweet chocolate chips.
1 1/2 C whole milk, lukewarm
2 Tbs instant yeast
1 C water, lukewarm
6-7 C AP flour
1/2 C sugar
2 tsp salt
1/2 C unsalted butter, melted
3 eggs
Mix together liquids, yeast and 3 1/2 C flour roughly, cover and let sit 20 minutes. Using dough hook on low speed, add sugar, butter, salt and eggs. Add as much more flour as necessary a little at a time to form a very soft dough and knead 10-12 minutes. Cover and let rest 20 minutes. Turn dough onto oiled counter. Use short strokes to roll dough 3/8 inch thick or use your hands to lightly pat it out. Cut doughnuts with a floured doughnut cutter and place on floured towel. Let rise, uncovered for 30-40 minutes. Meanwhile, pour oil to a depth of about 3 inches in a pan or deep fryer. Preheat to 350-375°F, depending on how brown you want them. You will need to experiment with the first doughnut as to brownness and doneness. Fry until desired brownness on each side. Remove to drain on cooling rack over newspaper or cookie sheet. Do not pierce. I use a chop stick. Shake in bag of sugar or cool and then dip in sugar or chocolate glaze below.
Sugar Glaze
4 Tbs softened butter
2 C powdered sugar
1/2 tsp vanilla
1/3 C hot water (or more if you want it thinner)
Mix all until smooth. After donuts are cooled, dip each top surface into the glaze, flip over and cool on rack until glaze has firmed, about 15 minutes. For Chocolate Glaze, add 3/4 to 1 C melted semi-sweet chocolate chips.
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