| This recipe is liked by 0 person(s). |
DOUGHNUTS - Old-Fashioned Yeast-Raised Doughnuts
Nb persons: 0
Yield: 3 dozen doughnuts
Preparation time:
Total time:
Source:
| Old-Fashioned Yeast-Raised Doughnuts Recipe courtesy Jean Anderson (5 Stars) Ingredients | |
| 1/4 cup | butter |
| margarine, alternative | |
| 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 Topping: | |
| 1/2 cup | superfine sugar mixed with 1 teaspoon cinnamon |
Directions
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.
Note: Never fry more than 4 doughnuts at a time and keep fat as near to 375 degrees F as possible; if too hot, doughnuts will brown before they cook inside.
While doughnuts are warm, roll in topping.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe