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Ingredients[edit | edit source]
Dough based on flour 2 (.25 ounce) envelopes active dry yeast [note 2] 14.4 2.3% 1/4 cup warm water (105 to 115 degrees) 59.25 9.48% 1 1/2 cups lukewarm milk 366 58.56% 1/2 cup white sugar 100 16% 1 teaspoon salt 6 0.96% 2 eggs 100 16% 1/3 cup shortening 68.33 10.93% 5 cups all-purpose flour 625 100% Formula 1338.98 214.24% Frying
based on dough flour 1 quart vegetable oil for frying 872 139.52% Formula 872 139.52% Glaze
based on sugar 1/3 cup butter 75.66 31.52% 2 cups confectioners' sugar 240 100% 1 1/2 teaspoons vanilla 6.3 2.63% 4 tablespoons hot water 14.81 6.17% Formula 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 1/2 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 double. Dough is ready if upon touching, indention remains.
- Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
- 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 degrees F (175 degrees 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, to 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.