Baked Yeast Doughnuts
I haven't tried these yet but hopefully they will be as good as the fried ones.
I haven't tried these yet but hopefully they will be as good as the fried ones.
- 2 eggs
- 2 tablespoons active dry yeast
- 1/2 cup sugar
- 2 tsp. salt
- 1 1/2 cups milk scalded
- 1/4 cup lukewarm water
- 1/3 cup butter or margarine
- 1 tsp. nutmeg (1 to 2)
- 4 3/4 cups flour (4 3/4 to 5)
- melted butter or margarine
- * butter cream frosting:
- 1 lb. sifted powdered sugar
- 1/3 cup butter (softened)
- 3 tbsp. cream (can use canned milk) (3 to 4)
- Carbohydrate 100.602062824589 g
- Cholesterol 51.2838889143457 mg
- Fat 19.3046821516956 g
- Fiber 0.671077777657226 g
- Protein 2.99037611434948 g
- Saturated Fat 12.0853716565965 g
- Serving Size 1 1 Serving (184g)
- Sodium 2488.14572262236 mg
- Sugar 99.9309850469316 g
- Trans Fat 1.43087995794952 g
- Calories 571 calories
Step-by-step
- Soak yeast in warm water
- Add butter to scalded milk and cool to lukewarm. Add yeast.
- Beat eggs; add sugar and beat again; add to milk.
- Add salt, nutmeg and beat flour in thoroughly, adding only enough to make a very soft dough.
- Cover and let stand in warm place until double in bulk. Or let rise in refrigerator until double in bulk, about 3 1/2 hours.
- Roll out onto lightly floured board, about 1/3 of the dough at a time. Roll to 1/2-inch thickness. Cut with well-floured doughnut cutter or cut into rectangles about 1 1/2-in. wide and 4-in. long. Place about 2-in. apart on well greased baking sheets. Brush well with melted butter or margarine. Let rise in warm place until double in bulk.
- Bake in 425?F. oven about 12 minutes or until lightly browned.
- Roll in sugar or ice with powdered sugar frosting.
- You may wish to use use canned frosting. The frosted top may be dipped in coconut or finely chopped nuts.
Most home bakers kill their yeast by adding it to milk that is too hot. Scalding milk brings it to 180 degrees Fahrenheit, which instantly destroys active dry cultures. Cool that milk until it registers between 105 and 110 degrees before introducing the yeast. Doughnut dough requires patience and precise thermal control. Butter added to the warm dairy must melt completely without overheating the liquid base. Active dry yeast needs lukewarm water measuring roughly 105 degrees to hydrate properly.
The Mechanics of a Tender Dough
Working yeast dough demands careful flour management. This formula asks for four and three-quarters to five cups of flour, but humidity changes how grain absorbs moisture. Keep the dough very soft to ensure a light crumb texture after baking. Rolling the dough to a half-inch thickness prevents dense, flat pastries. Cutting shapes with a well-floured cutter stops sticking and preserves the delicate edges.
- Scalded milk must cool down to lukewarm before the yeast goes in.
- Allow the initial rise to double in bulk, or refrigerate for three and a half hours.
- Bake at 425 degrees Fahrenheit for approximately twelve minutes until lightly browned.
