Cookbook:Doughnuts (Yeasted)

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Doughnuts (Yeasted)
CategoryDessert recipes

This recipe yields fried, yeasted donuts.

Ingredients edit

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%
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

  1. Scald milk by bringing it to at least 180 °F (82 °C) then cool it to less than 105 °F (41 °C).
  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.

Conversion notes edit

  1. 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.
  2. 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.
  3. The absorption of the oil into the fried product is unknown.
  4. Powdered sugar not specified as sifted or unsifted; unsifted presumed.