Homemade Yeast-Raised Glazed Doughnuts
Yeast-Raised Glazed Doughnuts Making your own doughnuts at home hmmm I usually try not to make doughnuts at home too often They are just too good and maybe not so healthy but every so often yummm
Yeast-Raised Glazed Doughnuts Making your own doughnuts at home hmmm I usually try not to make doughnuts at home too often They are just too good and maybe not so healthy but every so often yummm
- 1/2 teaspoon salt
- 1 large egg
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar (1 3/4 oz)
- 2 1/4 teaspoons instant yeast
- 3 cups unbleached all purpose flour (12 3/4 oz)
- 1 cup milk (8 oz)
- 2 tablespoons butter melted, (1 oz)
- 6 cups vegetable oil (2 lbs) or shortening (2 1/2 lbs) for frying
- Carbohydrate 18.7738584787701 g
- Cholesterol 75.6103906266351 mg
- Fat 46.8481019760667 g
- Fiber 0.802910873670631 g
- Protein 3.38914794120613 g
- Saturated Fat 16.1718332075073 g
- Serving Size 1 1 Serving (128g)
- Sodium 507.986583410538 mg
- Sugar 17.9709476050995 g
- Trans Fat 2.97909348046365 g
- Calories 501 calories
Step-by-step
- Whisk together the dry ingredients.
- In a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined.
- Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough.
- Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk.
- Deflate the dough and turn it out onto a lightly floured surface.
- Gently roll the dough out to 1/4 inch thickness and cut with a round cutter.
- Cover loosely with greased plastic wrap and let rise again for about 1 hour until doubled again.
- Place oil or shortening in a heavy pan or deep skillet and heat to 350°F.
- Place the doughnuts in the oil, two or three at a time, and fry until golden brown.
- Turn over and cook the second side.
- Drain on paper towels.
- To make the glaze, stir the milk into the confectioners' sugar until it is smooth, then add the vanilla.
- When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.
Unlike cake doughnuts that rely on chemical leaveners for a dense, tender crumb, yeast-raised doughnuts depend on biological fermentation to build an airy, pillowy interior structure. Mixing unbleached all-purpose flour, instant yeast, milk, and melted butter creates a wet dough that requires proper gluten development. Letting the dough rest for five minutes before kneading allows the flour to hydrate fully, making the six to eight minutes of subsequent hand or mixer work much more effective at smoothing the surface.
Temperature control represents the primary failure point during frying. Maintaining the oil at exactly 350 degrees Fahrenheit prevents the exterior from burning before the center cooks while keeping excess fat absorption to a minimum. Overcrowding the heavy skillet will drop the oil temperature rapidly, resulting in greasy, heavy pastries instead of light, golden circles. Frying two or three pieces at a time preserves thermal stability across the batch.
Timing requires intense vigilance once the dough enters the hot fat. Each side browns in less than sixty seconds, meaning distraction guarantees scorched sugar and raw interiors. Cooked doughnuts must transfer immediately to paper towels to drain excess oil before being dipped warm into a confectioner's sugar and milk glaze. Setting them on a wire rack allows the excess coating to drip cleanly away without pooling at the base.
Deep-frying at home necessitates specific gear, specifically a heavy-bottomed pot and a reliable candy thermometer clipped to the side. Cooks lacking a thermometer can test oil readiness by dropping a small scrap of yeast dough into the pan; it should bubble vigorously and rise to the surface within three seconds without immediately turning dark brown.
