Cookbook:Doughnuts (Yeasted)
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Doughnuts (Yeasted) | |
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Category | Dessert recipes |
Time | 2:30 |
Difficulty |
This recipe yields fried, yeasted donuts.
Ingredients
[edit | edit source]Ingredient | Count | Volume[note 1] | Weight | Baker's % (optional) |
---|---|---|---|---|
Dough | ||||
Active dry yeast[note 2] | 2 envelopes | 14.4 g | 2.3% | |
Warm water (105–115 °F) | ¼ cup | 59.25 g | 9.5% | |
Lukewarm milk | 1 ½ cups | 366 g | 59% | |
White sugar | ½ cup | 100 g | 16% | |
Salt | 1 teaspoon | 6 g | 0.96% | |
Eggs | 2 ea. | 100 g | 16% | |
Shortening | ⅓ cup | 68.33 g | 11% | |
All-purpose flour | 5 cups | 625 g | 100% | |
Total | n/a | n/a | 1339 g | 214% |
Frying[note 3] | ||||
Vegetable oil for frying | 1 quart | 872 g | ||
Glaze[note 4] | ||||
Butter | ⅓ cup | 75.66 g | 31.52% | |
Confectioner's sugar | 2 cups | 240 g | 100% | |
Vanilla | 1 ½ teaspoons | 6.3 g | 2.63% | |
Hot water | 4 tablespoons | 14.81 g | 6.17% | |
Total | n/a | n/a | 336.77 | 140.32% |
Procedure
[edit | edit source]- Scald milk by bringing it to at least 180 °F (82 °C) then cool it to less than 105 °F (41 °C).
- Sprinkle the yeast over the warm water, and let it sit for 5 minutes.
- 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.
- Beat in remaining flour ½ cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes.
- 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.
- Turn the dough out onto a floured surface, and gently roll out to ½ inch thickness. Cut with a floured doughnut cutter.
- Cover doughnuts loosely with a cloth. Let sit out to rise again until doubled.
- 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.
- 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.
- Remove from hot oil, and drain on a wire rack.
- 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.
Conversion notes
[edit | edit source]- ↑ Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Whole milk, 3.25% milkfat, used for conversion, density adjustment not applied to milk or water. Large egg size presumed.
- ↑ This excessive amount of yeast will result in a strong yeast flavor. Because of the high amount of sugar in this dough, osmotolerant yeast is recommended, along with a reduction in the amount used.
- ↑ The absorption of the oil into the fried product is unknown.
- ↑ Powdered sugar not specified as sifted or unsifted; unsifted presumed.