My Moms Raised Doughnuts Recipes

MY MOM'S RAISED DOUGHNUTS

Steps:

• Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
• Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
• Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• Drain the doughnuts on paper towels to absorb oil.
• In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.

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.

MOM'S CHEAT DOUGHNUTS

Steps:

• In deep fat fryer or heavy saucepan, heat about 1 quart oil to 350 degrees Fahrenheit.
• Separate dough into 10 biscuits.
• Cut hole in center of biscuits, using small cookie cutter.
• Fry biscuits and holes in oil at 350 degrees Fahrenheit a few at a time for about 1-1/2 minutes on each side or until golden brown.
• Drain on paper towels.
• Add cinnamon sugar (optional): While warm, roll in sugar or cinnamon and sugar mix.
• Add glaze (optional):.
• Mix together powdered sugar, milk and vanilla. Dip donuts in the glaze.

MOM'S RAISED DOUGHNUTS

Steps:

• SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
• SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)
• POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
• ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)
• KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
• ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
• LET RISE on the board until very light (40-60 minutes).
• DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
• DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar. NOTE: This recipe is not recommended for use with self-rising flour.

MOM'S RAISED DOUGHNUTS

Steps:

• In a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.In a large mixer bowl at low speed, beat milk, butter, 1/2 cup sugar and salt until sugar is dissolved. Add eggs, mashed potatoes and yeast mixture and beat at low speed until well blended.Beat in 3 cups of the flour until mixture is smooth. By hand, stir in enough remaining flour to make a sticky dough. On a well-floured surface, knead for 3 to 5 minutes or until dough is smooth and elastic. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes.On a lightly floured surface, roll dough to 1/2 -inch thickness. Cut with a 2 1/2 -inch doughnut cutter. Remove cut centers. Place doughnuts 1 inch apart on greased baking sheets. Cover and let rise in a warm place, free from drafts, until almost doubled, about 30 minutes.In a heavy saucepan or Dutch oven, heat 1 inch of melted shortening to 375°. Fry doughnuts, a few at a time, until golden brown, turning once. Remove with a slotted spoon and drain on paper towels. Dip into glaze or sprinkle with sugar while still warm.To freeze uncooked doughnuts and fry later, roll and cut as directed. Place on a greased baking sheet and place in freezer. When frozen, place doughnuts in plastic bags or freezer containers and store up to 2 weeks. To use, place doughnuts on greased baking sheets and place in a preheated 175° oven turn off oven. Allow to thaw and rise for about 30 minutes or until almost doubled. Fry as directed above.