Doughnuts
Years ago, housewives and mother treated their families to fried cakes and pastries like these extraordinary risen doughnuts.
| Makes 24 Doughnuts |
| Milk |
1/2 cup |
| Water |
1/4 cup |
| Vegetable oil |
1/4 cup |
| Egg, room temperature |
1 |
| Salt |
1 teaspoon |
| Sugar |
1/4 cup |
| Bread flour |
3 cups |
RED STAR® Active Dry, Quick Rise
or Bread Machine Yeast |
1-1/4 ounce packet (2-1/4 teaspoons) |
Bread Machine Method
Place room temperature ingredients in pan in the order listed. Select Dough cycle.
Mixer Methods
Combine yeast, 1 cup flour and other dry ingredients. Combine milk, water, and oil; heat to120º to 130º F.
Hand-Held Mixer: Combine dry mixture and liquid 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. In approximately 40 minutes (25 minutes for Quick Rise or Bread Machine Yeast), push two fingers into the dough up to the second knuckle. If the holes remain after you take your fingers out, the dough is ripe and ready to be punched down.
Stand Mixer: Combine dry mixture and liquid ingredients 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. In approximately 40 minutes (25 minutes for Quick Rise or Bread Machine Yeast), push two fingers into the dough up to the second knuckle. If the holes remain after you take your fingers out, the dough is ripe and ready to be punched down.
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 2-1/2 -inch doughnut cutter. Place doughnut shapes on lightly floured cookie sheets. Cover; let rise until indentation remains after touching side of doughnut. In large heavy pot, heat 4 inches vegetable oil to 400ºF. 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.
