Yeast Raised Refrigerator Doughnuts Recipes

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BASIC YEAST-RAISED DOUGHNUT



Basic Yeast-Raised Doughnut image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 6 to 12 servings

Number Of Ingredients 11

2 cups confectioners' sugar
2 tablespoons water
1 cup milk
1/4 cup water, lukewarm
1 package dry active yeast
1 tablespoon plus 1/4 cup sugar
4 1/2 cups all-purpose flour, sifted
3 tablespoons butter or margarine, at room temperature
1 egg, well beaten
1 teaspoon salt
Vegetable oil, for frying

Steps:

  • To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.) To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.
  • Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour. When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
  • Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled. Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
  • Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature.

OLD-FASHIONED YEAST-RAISED DOUGHNUTS



Old-Fashioned Yeast-Raised Doughnuts image

Provided by Food Network

Categories     dessert

Time 1h31m

Yield 3 dozen doughnuts

Number Of Ingredients 13

1/4 cup butter or margarine
2/3 cup scalded milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon mace
Vegetable shortening or cooking oil, for deep fat frying
1/2 cup superfine sugar mixed with 1 teaspoon cinnamon

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.

YEAST- RAISED REFRIGERATOR DOUGHNUTS



Yeast- Raised Refrigerator Doughnuts image

This is being posted in response to a request. It is from one of my favorite cookbooks "The Grass Roots Cookbook" by Jean Anderson. Oddly enough, it is the same contributor as another recipe I posted also by request. Rhe recipe contributor is a Mrs. McGraw. I don't know who she is, but MAN can this lady cook. You should see her other recipes. :-)

Provided by taylortwo

Categories     Yeast Breads

Time 5h20m

Yield 2 1/2 dozen doughnuts (plus holes)

Number Of Ingredients 15

1/4 cup vegetable shortening
1/2 cup sugar
1 teaspoon salt
1/8 teaspoon mace (or nutmeg)
1 teaspoon lemon zest, finely grated
1 cup boiling water
1 cup evaporated milk
2 (1/4 ounce) envelopes active dry yeast
1/2 cup very warm water
2 eggs, lightly beaten
7 1/2 cups sifted all-purpose flour, divided (about)
vegetable oil (for frying)
1 1/2 cups confectioners' sugar
1/2 cup boiling water
1/2 teaspoon lemon juice

Steps:

  • place shortening, sugar, salt, mace, lemon zest (if using) in a small bowl and pour over boiling water.
  • Stir until sugar dissolves and shortening melts.
  • Mix in evaporated milk and cool until warm (110-115°F).
  • Sprinkle yeast over very warm water in large bowl.
  • Stir until yeast is dissolved.
  • Mix in the cooled shortening mixture into the yeast; beat in eggs.
  • Add 4 cups of flour and beat hard with electric mixer at high speed 1-2 minutes or until smooth.
  • SLOWLY beat in enough of the remaining 3 1/2 cups of flour to make a very soft dough (IT WILL BE STICKY).
  • Place dough in large, well-buttered bowl, then turn dough in bowl to grease all over.
  • Lay a piece of buttered wax paper on top of dough, then cover bowl with a lid.
  • Place in refrigerator for 4-5 hours or until needed (it will rise as it stands in refrigerator).
  • Add enough oil into deep fat fryer to a depth of 3 inches and heat to 360°F.
  • BE CAREFUL PLEASE.
  • Take out whatever amount of dough you need (1/3 of the dough should yield about 10 doughnuts) and roll out on floured board with floured rolling pin.
  • Cut with 3" doughnut cutter and let stand at room temperature for 15-20 minutes.
  • Fry doughnuts in oil, no more than 2-3 at a time (with their holes).
  • Cook for 1 1/2 minutes per side (the holes will cook faster) or until they are rich caramel brown.
  • Drain on crumpled paper towels as they come from the hot oil.
  • Cool to almost room temperature and if desired, dip quickly in glaze (for the glaze: blend together confectioners sugar, boiling water, and lemon juice).
  • Let them drip-dry on wire rack set over waxed paper.
  • •or roll in sugar or cinnamon sugar.
  • **if you don't have a doughnut cutter, use a 3-inch biscuit cutter and a smaller biscuit cutter to make the center hole.

Nutrition Facts : Calories 2192.7, Fat 36.1, SaturatedFat 12.4, Cholesterol 198.4, Sodium 1108, Carbohydrate 410.7, Fiber 11.4, Sugar 111.8, Protein 52.8

MY MOM'S RAISED DOUGHNUTS



My Mom's Raised Doughnuts image

I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do.

Provided by Peggianne

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 13

½ cup warm water (100 to 110 degrees F/40 to 45 degrees C)
2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
¾ cup milk, lukewarm
⅓ cup vegetable shortening
¼ cup white sugar
1 teaspoon salt
2 eggs
4 cups sifted all-purpose flour
2 quarts vegetable oil for frying
1 tablespoon warm water
½ teaspoon vanilla extract
1 cup confectioners' sugar, sifted

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.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 24 g, Cholesterol 16.1 mg, Fat 11 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 106.8 mg, Sugar 7.8 g

YEAST DOUGHNUTS



Yeast Doughnuts image

These light and airy doughnuts make a terrific treat for the holidays. You may dip them in chocolate glaze or add candy sprinkles if you wish.

Provided by Emtmom

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 9

Number Of Ingredients 9

3 ½ cups all-purpose flour
2 (.25 ounce) packages active dry yeast
¾ cup milk
¾ cup white sugar
¼ cup butter
½ teaspoon salt
2 eggs
2 quarts oil for deep frying
1 cup confectioners' sugar for dusting

Steps:

  • In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
  • Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
  • Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.

Nutrition Facts : Calories 542 calories, Carbohydrate 68.7 g, Cholesterol 56.5 mg, Fat 26.7 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 191.3 mg, Sugar 30.9 g

RAISED DOUGHNUTS



Raised Doughnuts image

I'm posting this in answer to a request. I have added a few suggestions, based on my experience with yeast doughs, but the recipe is from Betty Crocker's Cookbook, 1969. I have made these and they turned out well, but it was a very long time ago. The cooking time is my guess for the total recipe, not for each doughnut. Both prep times and cooking times are approximations.

Provided by mianbao

Categories     Yeast Breads

Time 3h45m

Yield 24 doughnuts

Number Of Ingredients 10

1/4 cup warm water
2 1/4 teaspoons dry yeast
3/4 cup lukewarm milk
1/4 cup sugar
1 teaspoon salt
1 egg
1/4 cup shortening
3 3/4 cups flour (about, divided)
1/3 cup boiling water
1 cup confectioners' sugar

Steps:

  • Place warm water in a large mixing bowl.
  • Sprinkle yeast over the surface of the water; wait a few minutes then stir to dissolve.
  • Mix in milk, sugar, salt, egg, shortening, and 2 cups flour and beat until smooth.
  • Mix in up to 1¾ cups more flour, until you get a dough that can be handled.
  • (Too soft is better than too stiff.) Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
  • Place in a greased bowl; turn greased side up and cover with oiled plastic wrap.
  • Let rise in a warm place until double, about 1½ hours; punch dough down.
  • (When the weather is warm, the dough will rise more quickly, do not let it rise past double.) Let rise again until almost double, about 30 minutes; roll dough 3/8 inch thick on lightly floured surface.
  • Cut with a doughnut cutter that has been floured.
  • Let rise, uncovered, on waxpaper until double and very light, 30 to 45 minutes.
  • Heat oil to 375°.
  • Drop doughnuts into hot fat.
  • Turn doughnuts as they rise to the surface.
  • Fry 2 to 3 minutes or until golden on both sides, being careful not to prick them.
  • Carefully remove from fat and drain.
  • Roll in sugar or glaze while warm.
  • To glaze, blend ingredients for glaze and dip warm doughnuts into it.

Nutrition Facts : Calories 126.5, Fat 2.8, SaturatedFat 0.8, Cholesterol 9.9, Sodium 104.3, Carbohydrate 22.5, Fiber 0.6, Sugar 7, Protein 2.7

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From bdnewsreporter.com


YEAST-RAISED DOUGHNUTS RECIPE - LOS ANGELES TIMES
2010-06-03 Grease a large bowl and place the dough inside. Loosely cover with plastic wrap and set aside in a warm place until doubled in volume, about 1 1/2 hours. 6. Turn the dough out onto a well-floured ...
From latimes.com


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