Old Fashioned Yeast Doughnuts Food

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

OLD-FASHIONED YEAST DOUGHNUTS

Steps:

• Place the water in a large bowl or in the bowl of an electric mixer. Sprinkle the yeast over it and stir it in. Add the milk, quarter-cup sugar, salt, egg and three tablespoons vegetable oil and mix. Beat in one cup of the flour until the mixture is smooth.
• Sift another cup of flour with the nutmeg or mace and stir it into the batter mixture with a wooden spoon. Add enough of the remaining flour to make a soft but manageable dough. Cover and set aside to rise until doubled, about one hour.
• Punch the dough down and turn it out onto a well-floured surface. Dust it liberally with flour and knead 8 or 10 times, until elastic and smooth. Cover dough with large inverted bowl and rest for 15 minutes.
• Use a floured rolling pin to roll the dough to one-half-inch thickness. Cut with a floured three-inch doughnut cutter and, using a spatula, carefully place the cut doughnuts on a floured cloth or surface. Reroll the scraps and cut more doughnuts. Cover the cut doughnuts with a cloth and allow to rise until doubled, about 45 minutes.
• Meanwhile, pour at least two inches of oil into a deep pan and bring it to 375 degrees over moderate heat. When the doughnuts have risen, slide them into the oil with a spatula and fry them, two or three at a time a minute or so on each side, until golden brown. Lift them out of the oil with a slotted spoon and place them on several thicknesses of paper towel to drain. Dust them with sugar while they are still warm.

THE BEST DOUGHNUT RECIPE EVER. YEAST DOUGHNUTS.

Steps:

• Let's do this! Doughnuts are so fun. First, in the bowl of a stand mixer add yeast, sugar, and water. Let rest in a cozy spot in your kitchen until the yeast bubbles a little bit. Usually around 5-10 mins.
• Next up, add in the beaten egg, cinnamon, melted butter, milk, flour, and vanilla, and knead using the hook attachment. If you do not have a stand mixer, kneed by hand for 10 minutes.
• After the dough is kneaded, form into a ball and place into a lightly oiled bowl. Cover with plastic wrap or a tea towel and let the dough rise until it has doubled in size. About 90 minutes.
• After the dough is done its first rise, punch out the air and knead the dough again. Form into a ball, wrap in plastic wrap and place in the fridge for 2-3 hours.
• After the second rise in the fridge, remove and roll dough into a 1/2 inch sheet using a rolling pin. Using a doughnut cutter, cut out doughnuts and place them onto a baking sheet. Cover with tea towel and let them rest for 20 minutes.
• During the dough's final rest, heat the oil in a high walled dutch oven pot. Oil should be heated to around 335 BUT no hotter than 355.
• Once the oil has reached temperature, gently drop in doughnuts, do not overcrowd the pot as the temperature of the oil will drop too much. Gently fry until each side is golden brown, around 3-4 minutes per side. Remove using a slotted spoon and place them onto a cooling rack or paper towel.
• In a bowl mix together cinnamon and sugar. If doing the glaze, mix together icing sugar and milk.
• While the doughnuts are still hot, drop them into the bowl of cinnamon and sugar. Toss until coated. Dip donuts into glaze.
• EAT THESE NOW!!!!! Warm doughnuts are a rare thing in this world. Cherish it and give one to a friend ASAP. Nothing better than surprising someone with a fresh doughnut.

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)

Steps:

• In a large bowl mix the sugar, baking powder, salt and nutmeg.
• Add eggs, milk and melted butter. Beat well.
• Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
• Cover with plastic wrap and chill for *at* *least* one hour.
• Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
• Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
• Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
• Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
• Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.

OLD-FASHIONED RAISED DOUGHNUTS

Steps:

• Combine milk, 2 teaspoons sugar, and the yeast in a small bowl, and let stand until foamy, about 10 minutes. Whisk egg, water, and vanilla in a bowl.
• Combine flour, cinnamon, nutmeg, salt, and remaining sugar in the bowl of a standing mixer fitted with the paddle attachment. With mixer on low speed, add yeast mixture, egg mixture, and butter, beating until just combined. Switch to the dough hook, and beat on medium speed until dough forms a ball, 18 to 20 minutes. Place dough in a large buttered bowl, and cover tightly with plastic wrap. Refrigerate overnight.
• Line a baking sheet with parchment paper, and coat parchment with cooking spray. On a lightly floured work surface, roll dough to 1/4 inch thick. Cut out rounds with a 4-inch cutter, then cut out centers with a 1 1/2-inch cutter. Space rings and holes 1 inch apart on prepared sheet. Coat another piece of parchment with cooking spray, and cover doughnuts. Let rise in a warm place for 1 hour.
• For the topping: Combine sugar, cinnamon, and salt in a small bowl.
• Heat oil in a large pot until a deep-fry thermometer registers 375. Meanwhile, line a baking sheet with paper towels. Working in batches so as not to crowd pot, lower doughnuts (both rings and holes) into hot oil. Fry, turning them as they cook, until golden brown, 1 to 2 minutes total. Drain on paper towels for 2 minutes, then roll warm doughnuts in topping to coat. Doughnuts are best the day they are made, but they can be stored in airtight containers overnight.

OLD FASHIONED YEAST DOUGHNUTS

Steps:

• Activate yeast in the work bowl of a large stand mixer. Add dry yeast to 1/4 cup warm water (about 105° F.) Set aside for 10 minutes.
• Meanwhile, scald milk. Cool to lukewarm.
• With flat beater in place add lukewarm milk, sugar, salt, shortening and eggs to yeast in mixer bowl. Mix on low until ingredients are blended. Switch to dough hook and add flour 1 cup at a time, stirring until mixture forms a ball of dough which follows the dough hook around the bowl.
• Place dough into a lightly greased bowl and cover with a damp tea towel or oiled plastic wrap. Allow to rise in a warm place for about 30 to 60 minutes.
• Punch dough down to exhaust air. Place onto a barely oiled surface. Roll 1/2 inch thick and cut with a doughnut cutter. Re-cover doughnuts with clean tea towels or plastic and allow to rise until doubled in bulk. (45 minutes to 1 hour).
• Using caution, heat oil to 350° F. , in a deep skillet or Dutch oven (I use a Fry Daddy) until a speck of dough dropped into hot fat dances on the surface. Fry doughnuts, three or four at a time, until golden brown, (about 1-1/4 to 1-1/2 minutes per side), turning as necessary. Drain on inverted cooling rack placed over paper towel - lined sheet pan.
• TO PREPARE GLAZE: Mix boiling or very hot tap water with powdered sugar. Beat well until smooth. Beat in vanilla. Glaze doughnuts while still warm. (NOT HOT) !!
• NOTE: You are aiming for a very slightly slack dough because one that is too dry, will make a heavy end product.