Cookbook:Doughnuts (Yeasted)

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

This recipe yields fried, yeasted donuts.

Ingredients

Ingredient	Count	Volume	Weight	Baker's % (optional)
Dough
Active dry yeast	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
Vegetable oil for frying		1 quart	872 g
Glaze
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

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.