how to make raised doughnuts

7/28/2019 How to make Raised Doughnuts

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Raised Doughnuts

1 pound 13 ounces (about 6 1/2 cups) all-purpose

flour2/3 cup sugar

2 (1/4-ounce) packages active dry yeast

1 3/4 cups milk, warmed to 105 to 115 degrees

2 large eggs

2 large egg yolks

1 teaspoon vanilla extract

1 1/2 teaspoons saltVegetable oil for frying

Glaze:

1/4 cup confectioner's sugar

2 to 3 tablespoons water or milk

1/2 teaspoon vanilla extract

COMBINE flour and sugar in a mixer bowl.Combine the yeast and milk in another

bowl. With mixer on low speed, add yeast mixture,

eggs, egg yolks, vanilla and salt.

Increase speed to medium and beat 5 to 6 minutes,

until dough pulls away from sides

of bowl and is smooth and elastic. Cover and let

stand until tripled in volume, 45 minutes

to 1 hour.

PUNCH down dough, turn, cover and let stand until

doubled, 30 to 40 minutes. Turn

dough out onto lightly floured surface. Using a

floured rolling pin, roll out to 3/4 inch

thick. Cut out doughnuts using floured doughnut

cutter or two sizes of biscuit or cookiecutters. Reroll scraps and cut out more doughnuts.

HEAT oil to 365 degrees. Fry doughnuts and

doughnut holes until golden, about 2 minutes

per side. Drain on paper towels.

PLACE doughnuts on a rack set over a large, shallow

pan. Make glaze by whiskingconfectioner's sugar with enough water or milk to

make a thin glaze. Add vanilla if

desired. Drizzle over doughnuts, letting pan

underneath catch the excess. Let stand

until glaze dries.

Cake Doughnuts

3 cups all-purpose flour, divided

2 teaspoons baking powder1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg1/4 teaspoon salt

2/3 cup milk

1/4 cup butter, melted

2 beaten eggs

2/3 cup sugar

1 teaspoon vanillaShortening or vegetable oil for frying

Sugar or confectioner's sugar

COMBINE 2 cups flour, baking powder, cinnamon,

nutmeg and salt. Combine milk

and melted butter in a small bowl or measuring cup.

PLACE eggs, sugar and vanilla in a large mixingbowl. Beat with electric mixer about

3 minutes or until thick. Alternately add flour

mixture and milk mixture, beating after

each until just combined. Stir in remaining 1 cup

flour. Cover and chill dough for 2 hours.

TURN dough out on a lightly floured surface.

Using a rolling pin lightly dusted with

flour to roll dough out 1/2 inch thick. Cut doughwith floured doughnut cutter or use

round cookie or biscuit cutters. Reroll dough and

cut out more doughnuts.

HEAT oil to 375 degrees. Fry doughnuts and

doughnut holes 2 or 3 at a time, about

1 minute per side, turning with a slotted spoon ortongs. Drain on paper towels. Shake

warm doughnuts in a bag with sugar glaze (see

recipe for Raised Doughnuts). Or cool

completely and dip in confectioners' sugar.

Dunkin Doughnuts


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1 pkg. regular or quick-acting yeast

1/8 cup warm water (105-115 degrees)

3/4 cup lukewarm milk (scalded then cooled)

1/4 cup sugar

1/2 tsp. salt1 egg

1/6 cup shortening2 1/2 cups all-purpose flour

Dissolve yeast in warm water in mixing bowl. Add

milk, sugar, salt, egg,

shortening and 1 cup of flour. Beat on low speed

while scraping bowl for

30 seconds. Beat on medium speed, scraping bowloccasionally, 2 minutes.

Stir in remaining flour until smooth. Cover and let

rise in warm place

until double, about 50-60 minutes. Turn dough onto

floured surface.

Roll dough 1/2- inch thick. Cut with round cookie

cutter. Cover and

let rise on floured baking sheets until double, 30-40minutes. Heat

vegetable oil in deep fryer or Dutch oven to 350.

Slide doughnuts into

hot oil. Turn doughnuts as they turn golden brown,

about one minute on

each side. Remove carefully from oil (do not prick

surfaces) and drain.

When cool, make small hole to insert vanillafrosting. Take a sharp

knife and carefully make a large cavity inside of the

doughnut to hold

the frosting. Fill the doughnuts generously withvanilla frosting and

dust heavily with powdered sugar. Makes: 12

doughnuts

VANILLA FROSTING FOR FILLING:

1/4 cup solid vegetable shortening

1/4 cup butter or margarine

1/2 tsp. clear vanilla extract

2 cups sifted confectioners sugar

1 tbsp. milk

Cream butter and shortening, gradually add sugar 1/2cup at a time.

Add milk and vanilla, beat until light and fluffy.

Little Pittsburgh Doughnuts

5 1/2 cups all-purpose flour, divided2 teaspoons salt1 (1/4-ounce) package fast-rise active dryyeast1 1/2 cups warm milk, 105 to 115 degrees2 tablespoons vegetable oil1 cup firmly packed light brown sugar2 large eggs6 tablespoons butter, melted and cooledslightlyVegetable oil for frying

STIR together 3 1/2 cups flour, salt, yeast, milkand oil in a mixer bowl. If using astand mixer, knead with dough hook on low for1 minute, then on medium for 3 to 4minutes, until smooth and elastic. If making byhand, beat together with wooden spoon.Remove from bowl and knead on unflouredsurface until smooth. Wash and dry bowl,then return dough to bowl.

COVER dough tightly with plastic wrap and letrise at room temperature until doubled,about 1 1/2 hours.

ADD brown sugar, eggs and butter. If usingstand mixer, beat with paddle attachmenton low until incorporated, then beat on mediumspeed for 2 to 3 minutes. Switch todough hook, add remaining 2 cups flour andknead in low speed. Increase speed to

medium and knead for 3 to 4 minutes, untildough is smooth and a little sticky. Transferto lightly floured surface and knead a few timesuntil smooth. If mixing by hand, beat inbrown sugar, eggs and butter with woodenspoon, then beat 2 to 3 minutes, until smooth.Gradually stir in 2 cups flour. Turn dough outonto lightly floured surface and knead for6 to 8 minutes until smooth, elastic and slightlysticky.

OIL a 6-quart bowl or spray with cookingspray. Put dough in bowl, turning to coat allsides.Cover with plastic wrap and let rise at roomtemperature until doubled, 1 1/2 to 2 hours.

LINE baking sheets with parchment paper ornonstick foil. Place dough on lightly floursurface and pat out to about 1/3 inch thick. Dipa doughnut cutter or two sizes of biscuitor cookie cutters into flour and cut outdoughnuts. Place doughnuts and doughnut


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holeson baking sheets. Cover with dish towels and letstand until almost doubled, about 45 minutes.

HEAT oil to 365 degrees. Fry doughnuts 3 or 4at a time, about 4 minutes per side, until

golden brown. Serve warm or at roomtemperature.

Malasadas

1 Package Active dry yeast -; (1/4 oz)3/4 Cup Sugar; plus1 Teaspoon Sugar1/4 Cup Warm water; (110 degrees)6 Eggs6 Cup Flour1/4 Cup Melted butter

1/4 Teaspoon Salt1-1/2 Cup Whole milk1/2 Cup Half-and-halfSugar to roll the Malasadas1/2 Fat; 1/2 Other Carbohydrate

Preheat the fryer. In a small mixing bowl, whiskthe yeast, 1 teaspoonsugar, and 1/4 cup of the warm water. Set themixture aside. In an electricmixer, and the eggs and whip until the eggs arethick and pale yellow incolor. Change the mixer attachment to a dough

hook. With the machine runningslowly add the yeast mixture, melted butter, milk,and half-and-half. Addthe salt. Add the flour, 1 cup at a time. Mix untilthe mixture forms a softball, leaves the sides of the bowl, and climbs upthe dough hook. Remove thedough and turn into a lightly oiled bowl. Coverthe bowl with plastic wrapand set the bowl in a warm, draft free space. Letthe dough rise untildouble in size, about 1 1/2 hours. Turn thedough out onto a floured surface

and dust the surface of the dough with flour.With a rolling pin, roll outthe dough, about 1/4-inch thick, in the shape ofa rectangle. Cover thedough with a greased piece of plastic wrap (thiswill prevent the dough fromsticking to the wrap) and let the dough rise untildouble in size, about 1hour. Using a sharp French knife, cut the doughinto 1-inch squares. Fry a

couple of the squares at a time, until golden-brown, about 3 to 4 minutes,stirring constantly for overall browning.Remove the doughnuts from the oiland drain on a paper-lined plate. Roll thedoughnuts in sugar and servewarm. This recipe yields a couple of dozendoughnuts.

Hanukkah Doughnuts

1 2/3 cups flour2 eggs, beaten1 teaspoon baking powder1 cup sour cream2 tablespoons granulated sugar1/2 teaspoon salt1 cup confectioners' sugar

1 cup oil (for frying)

In large bowl, combine all ingredients exceptconfectioners' sugar and oil.

In frying pan, heat oil to medium heat.Carefully place dough into oil, 1 tablespoon ata time.

Fry for 3 to 5 minutes or until golden brown allover.

Carefully remove doughnuts from oil and placeon paper towels to drain.

Gently roll warm doughnuts in confectioners'sugar and set aside.

Serve warm.

how to make raised doughnuts

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