Old Fashioned Yeast Raised Doughnuts Recipe 425

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.

OLD FASHIONED RAISED DOUGHNUTS

Steps:

• 1. Scald milk.add sugar and salt. Cool to lukewarm.
• 2. Sprinkle yeast over warm water; or crumble compressed yeast into lukewarm (85°) water. Stir til dissolved.
• 3. Add milk mixture, 2 cups flour,and nutmeg.beat well.
• 4. Stir in shortening, then eggs.
• 5. Add remaining flour, kneading in last portion on lightly floured surface.
• 6. Place in greased bowl, turning once to grease top. Let rise in warm place until doubled.
• 7. Turn out in lightly floured board. Roll dough 1/3" thick; cut.
• 8. Remove trimmings and form into ball. When doubled, roll out and cut.
• 9. Let cut doughnuts rise til very light (30-40 minutes). Leave uncovered so crust will form. Pick up on floured wide spatula and ease into deep hot fat (375°). Fry until golden brown, turning once. Drain. Makes 2 dozen..

OLD-FASHIONED YEAST RAISED DOUGHNUTS RECIPE - (4.2/5)

Steps:

• Melt the butter with the milk in the microwave on low power. Add this to a stainless steel bowl with the warm water, the contents of both yeast packets, and half the sugar. Allow the yeast to bloom for half an hour at room temperature. Add the eggs, flour, spices and the remainder of the sugar to the fermenting yeast. Incorporate thoroughly, then turn out the dough onto a work surface and knead into a ball. Place this ball in a bowl, cover loosely with a towel, and let sit for an hour so the dough can double in size. Heat the oil in a heavy Dutch oven or cast-iron pot on medium high. Retrieve the dough, punch it down, and cut it into rounds with metal donut-cutting rings. Fry in batches of 3-4 doughnuts at a time for about five minutes apiece. Since these doughnuts will float when cooking, you may need to roll them over in the oil with chopsticks or skewers. Read more: How to Make Old-Fashioned Yeast Raised Doughnuts (Donuts) | eHow.com http://www.ehow.com/how_4788564_make-yeast-raised-doughnuts-donuts.html#ixzz1mr7lXwSN

OLD-FASHIONED YEAST-RAISED DOUGHNUTS

Steps:

• Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
• Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
• Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
• While doughnuts are warm, roll in topping.
• Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
• Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.