Raised Doughnuts
March 1st, 2009
Let’s make Raised Doughnuts:
1, 2, 3. Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl. Add milk, shortening and eggs. (you can make like me, mix the yeast with some warm milk and keep it for few minutes to make sure that the yeast is working, then add the yeast to the flour).
4. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
5, 6. Stir in remaining flour until smooth.
7, 8. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched).
9, 10.Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2 inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2 inch thickness; cut with floured 3 inch doughnut cutter. Cover doughnuts and let rise 30 to 40 minutes or until double. I made two shapes without holes and with holes.
11, 12. To make the doughnuts with jelly, add jelly to the dough and cover with another dough same size.
13, 14. Heat oil (1 1/2 to 2 inches) in Dutch oven to 350 °F (176 °C). . Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown.
15, 17. Remove carefully from oil (do not prick surfaces); drain on paper towels. Dust jelly doughnuts with sugar.
17. Prepare your doughnuts, sprinkles and glazes.
18. Cover doughnuts with glaze
19. Add sprinkles.
Raised Doughnuts
From: Erin Cooks / Servings: 4 Dozens
PDF Text Only / Print With Images
| 5 cups all purpose flour
1/2 cup sugar 1 tsp salt 2 packages active dry yeast 1 3/4 cups very warm milk 1/3 cup shortening 2 eggs Frying Vegetable oil Jelly Blueberry jelly Glaze and Sprinkles Confectioner sugar Semisweet chocolate White chocolate Colored sprinkles |
Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl. Add milk, shortening and eggs. (you can make like me, mix the yeast with some warm milk and keep it for few minutes to make sure that the yeast is working, then add the yeast to the flour).
Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched). Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2 inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2 inch thickness; cut with floured 3 inch doughnut cutter. Cover doughnuts and let rise 30 to 40 minutes or until double. To make the doughnuts with jelly, add jelly to the dough and cover with another dough same size. Heat oil (1 1/2 to 2 inches) in Dutch oven to 350 °F (176 °C). Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil (do not prick surfaces); drain on paper towels. Dust jelly doughnuts with sugar. Prepare your doughnuts, sprinkles and glazes. Cover doughnuts with glaze Add sprinkles. |
WOW beautiful!!!!!
The detail in your posts is astounding — almost runs like an instructional video and I really learned a lot. Looking forward to future posts :)
These are lovely! Perfect comfort food :)
Those are so fun!
I’ve only ever made baked doughnuts, but frying some is definitely on my to-do list…
Jen: Thanks!
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one of my favorite food, remind me with my mother, she used to make doughnuts that base on potato, its so nice and tasty. nice blog dimah