Old Fashioned Yeast Raised Doughnuts Food

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.

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.

YEAST DOUGHNUTS

Steps:

• Make the doughnuts: Put 1/4 cup warm water (110 degrees F to 115 degrees F) in a stand mixer bowl. Add a pinch of granulated sugar, then sprinkle the yeast on top; let stand until foamy, about 10 minutes.
• Whisk 1/2 cup granulated sugar, the milk, eggs, 4 tablespoons melted butter, the lemon zest, salt and vanilla in a separate bowl. Add to the yeast mixture and whisk to combine. Using the dough hook on medium speed, gradually beat in the flour, scraping down the bowl as needed. Continue beating until the dough gathers around the hook, about 3 minutes. Turn out onto a clean surface and shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 30 minutes. (If making the dough ahead, punch it down, wrap in plastic and refrigerate overnight; bring to room temperature before continuing.)
• Turn the dough out onto a lightly floured surface; roll out into a 12-inch round, about 1/2 inch thick. Cut out 12 circles with a floured 3-inch-round cookie cutter, then cut out the centers with a 3/4-inch-round cutter. Line a baking sheet with parchment paper and lightly coat with cooking spray. Arrange the doughnuts and doughnut holes on the baking sheet, leaving space between each; cover loosely with plastic wrap and set aside at room temperature until slightly puffed, about 30 minutes.
• Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the oil and peel off the parchment with tongs. Fry until golden, 1 minute 30 seconds to 2 minutes per side. (Fry the doughnut holes 1 minute per side.) Remove with a slotted spoon and drain on paper towels. Bring the oil back to 340 degrees F and repeat with the remaining doughnuts.
• Make the glaze: Whisk the confectioners' sugar, milk, lemon zest, vanilla and salt in a bowl. Dip the warm doughnuts in the glaze.

BASIC YEAST-RAISED DOUGHNUT

Steps:

• To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.) To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.
• Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour. When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
• Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled. Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
• Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature.

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.

CHOCOLATE DOUGHNUTS

Steps:

• In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
• Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
• Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan.
• Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.

YEAST DOUGHNUTS

Steps:

• Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
• In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
• On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
• Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

OLD-FASHIONED DOUGHNUT STICKS

Steps:

• For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
• Fill the wells of the prepared eclair pans about halfway with the batter.
• Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
• For the glaze: Whisk the confectioners' sugar and milk together until smooth.
• Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.

OLD FASHIONED YEAST DOUGHNUTS

Steps:

• 1. 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.
• 2. Meanwhile, scald milk. Cool to lukewarm.
• 3. 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.
• 4. 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.
• 5. 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).
• 6. 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.
• 7. 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) !!
• 8. NOTE: You are aiming for a very slightly slack dough because one that is too dry, will make a heavy end product.