Raised doughnuts. What tastes better than fresh doughnuts made right in your own kitchen? Of course, you can buy doughnuts at the grocery store. They taste good, until you look at the ingredients. They are full of preservatives, flavorings and other unpronounceable words. Throw those doughnuts away or leave them on the store’s shelf. You can make your own for a delicious treat. It may take longer to make them, but once you bite into a light, fresh, warm doughnut from the oven, you’ll never go back. There is no comparison. Why not make a batch to share with family and friends.
Raised Yeast Ddoughnuts
- 1/4 c. warm water
- 2 packages active dry yeast
- 1/4 c. sugar
- 1 c. milk
- 1/2 c. (1 stick) butter
- 1 tsp. salt
- 3 eggs
- 4 1/2 to 5 1/2 c. bread flour
- Vegetable oil for deep-frying
- Confectioner’s sugar to coat them
In a large mixing bowl, combine water, yeast and sugar. Leave the yeast to bloom for about 10 minutes. This activates the yeast and lets you know if the yeast is alive. The water should be 120° to 130° Fahrenheit. You can use water straight out of the hot tap.
In a small saucepan, heat the milk and butter over low heat. Do not bring the milk to a boil or it will curdle. The butter does not need to melt. It just needs to be soft. Set the mixture aside to allow it to cool to about 125° Fahrenheit.
Add the milk and butter, along with some salt and 1 1/4 cups bread flour to the yeast mixture. Mix for two minutes if you use an electric mixer with dough attachment or beat with a wooden spoon for about two minutes. Add the eggs and 1/4 cup of bread flour. Beat the mixture for another two minutes.
Stir in the remaining flour until you get a stiff dough. Turn the dough out onto floured board. Begin kneading the dough by hand until it is smooth and elastic. This process takes about 8 to 10 minutes. If your dough is too sticky, add more flour. The amount of flour always varies because it depends on the humidity in the air. If you want, you can continue to knead the dough with the mixer for 10 minutes.
Place the dough in an oiled bowl. Turn the dough, so all sides of the dough has a coat of oil over the top. This keeps the dough from drying out. Cover the bowl with a clean, lint free cloth or sheet of plastic wrap and find a warm location for the dough to rise. Your dough will need to rise at least 1 to 1 1/2 hours or until doubled in volume.
Punch dough down and divide the dough in half. Working with one half at a time, place half the dough on a lightly floured board and the other one in the oiled bowl. Roll the dough out until it is about a half-inch thick.
Cut your doughnuts with a round donut cutter. If the dough sticks to the doughnut cutter, dip the cutter in flour first, before cutting. Place cut donuts on a lightly floured tray or table top. Continue cutting the doughnuts until you have all the dough cut into rounds along with the little donut holes.
Cover the doughnuts with a lint free towel. Allow the dough to rise again.
Frying the Doughnuts
Heat the oil to 350° or 400° Fahrenheit in a deep fryer or large saucepan. Carefully drop the doughnuts into the hot oil, working in batches of 2 or 3 doughnuts at a time. It is important that you do not crowd them or stack them on top of each other, because the oil temperature will fall too low and your doughnuts will become oily. Turn the doughnuts over when they are golden brown. This takes approximately 2 to 3 minutes on each side. Place the doughnuts on paper towels to drain off excess oil.
Put powdered sugar in a paper bag. Add the warm doughnuts, a few at a time and gently toss to coat. Serve warm, or room temperature, if you have any left.
If you want glazed doughnuts, mix the following together.
- 1/3 c. softened butter
- 2 c. powdered sugar
- 1 1/2 tsp. vanilla
- 2-4 Tbs. milk or cream. You can use water if you don’t have milk
Cut the butter into the powdered sugar with a knife. Pour in the milk, a little at a time. The glaze should be the consistency of a very thin frosting. Dip one side of the doughnut into the powdered sugar glaze and place the unfrosted side onto a piece of waxed paper. You can add sprinkles if you like, before the frosting sets up.
This recipe easily doubles.