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Doughnuts

A delicious homemade treat, these yeast-raised doughnuts are worth the time and effort!

5
Average: 5 (4 votes)
This recipe makes 24 doughnuts
Ingredients
Milk1/2 cup
Water1/4 cup
Vegetable Oil1/4 cup
Egg, room temperature1
Salt1 tsp
Sugar1/4 cup
Bread Flour3 cups
Red Star Active Dry Yeast2+1/4 tsp
GLAZE
Sifted Powdered Sugar1 cup
Boiling Water2 TBSP
Vanilla1/4 tsp
Directions

This recipe is featured at Doughmesstic.

Bread Machine Method

Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.  
 

Mixer Methods

Combine yeast, 1 cup flour, and other dry ingredients. Combine milk, water and oil; heat to 120°-130°F.
  

Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.   

 

Stand Mixer Method: Combine dry mixture and liquid ingredients, except egg, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.  

 

Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.  

 
Shaping and Baking

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 parts. On lightly floured surface, roll each half into a 12 x 6 -inch rectangle. Cut with 2 ½ -inch doughnut cutter. Place on lightly floured cookie sheets. Cover; let rise until indentation remains after touching. In large heavy pot, heat 4 inches of vegetable oil to 400°F. Fry doughnuts a few at a time, turning once, until golden brown. Drain on absorbent paper towels. Glaze or shake in a paper sack with sugar.

 

Make Glaze: In small bowl, combine all ingredients and blend until smooth.  Dip warm doughnuts into glaze.  Place on racks until glaze hardens.

 

 

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

Comments

raised doughnuts

5

This recipe works really well. Tried several batches ALL came out well. THIS RECIPE REALLY WORKS JUST BE PATIENT WITH THE PROOFING PART.

donuts

I am going to try this donut recipe my boyfriend has asked me to try making donuts numerous times but didnt have a recipe so will try now that I found this recipe

Let us know how they turned

Let us know how they turned out!  Happy baking!

Wow! I love these, my mom

5
Wow! I love these, my mom used to make something like these for us kids on a special day. I can't wait to make. Yummy!

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