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This recipe yields fried, yeasted donuts.
Ingredients[edit | edit source]
|Ingredient||Count||Volume[note 1]||Weight||Baker's % (optional)|
|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%|
|Vegetable oil for frying||1 quart||872 g|
|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%|
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.