Basic Yeast Doughnuts

May 16, 2013 | | Back Issues | Cooking with... | Departments | Desserts | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

Basic Yeast Doughnuts

Recipe submitted by: Caesar Guinto and Sam Holwell ( Visit Website )

Serves

2 dozen doughnuts

Type

Dessert

Ingredients

  • 1½ cups warm milk
  • 1⁄3 cup vegetable shortening
  • 3½ tsp instant yeast
  • 1⁄3 cup warm water
  • 2 eggs, beaten
  • ¼ cup sugar
  • 1½ tsp salt
  • 5¼ cups all-purpose flour
  • Vegetable oil for frying

Instructions

  1. Place shortening in a bowl of warm milk to melt. Set aside until lukewarm. In another bowl sprinkle yeast over warm water to dissolve.
  2. Pour milk mixture and yeast mixture into the bowl of a stand mixer. Add eggs, sugar, salt and half the flour. Using the paddle attachment, combine on low speed until flour is incorporated. Turn speed to medium and beat well. Add remaining flour at low speed, turn to medium and beat well again.
  3. Change to dough hook and beat on medium speed until dough pulls away from the bowl and becomes smooth.
  4. Transfer dough to a well-oiled bowl, cover and let rise for 1 hour or until doubled in size.
  5. On a floured surface, roll out dough to 3⁄8-inch thick. Cut out dough using a 2½-inch round cookie cutter and a 7⁄8 inch round cookie cutter for the hole (if making “ring” doughnuts).
  6. Set doughnuts on a baking sheet lined with parchment paper. Cover lightly with a towel and let rise for 30 minutes.
  7. Preheat oil in a Dutch over to 365°F. Gently place doughnuts in oil, 3 to 4 at a time. Cook 1 minute per side. Transfer to a rack. Let cool. Glaze and serve.

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