Cookbook:Doughnuts (Yeasted)

Cookbook | Ingredients | Recipes

Doughnuts (Yeasted)
Doughnut
Category	Dessert recipes
Time	2:30
Difficulty

This recipe yields fried, yeasted donuts.

Ingredients

Ingredient	Volumetric/Count	Grams	Baker's %
Dough			based on flour
active dry yeast	2 (.25 ounce) envelopes	14.4	2.3%
warm water (105 to 115 degrees)	¼ cup	59.25	9.48%
lukewarm milk	1 ½ cups	366	58.56%
white sugar	½ cup	100	16%
salt	1 teaspoon	6	0.96%
eggs	2	100	16%
shortening	⅓ cup	68.33	10.93%
all-purpose flour	5 cups	625	100%
Total		1338.98	214.24%
Frying			based on dough flour
vegetable oil for frying	1 quart	872	139.52%
Total		872	139.52%
Glaze			based on sugar
butter	⅓ cup	75.66	31.52%
confectioner's sugar	2 cups	240	100%
vanilla	1 ½ teaspoons	6.3	2.63%
hot water	4 tablespoons	14.81	6.17%
Total		336.77	140.32%

Procedure

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. 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.
4. 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.
5. 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.
6. 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.