Ingredients :
Dough:
2 1/4 - 2 1/2 cups (295
- 325 grams) all-purpose flour
1 1/2 teaspoons active
dry yeast
3 tablespoons (40
grams) room temperature unsalted butter, cut into small pieces
3 tablespoons (35
grams) granulated white sugar
1/4 teaspoon salt
1/2 cup (120 ml) milk,
heated to lukewarm
1 large egg, lightly
beaten
Topping:
1/2 - 1 cup (100-200
grams) granulated white sugar or 1/2 - 1 cup (60 - 120 grams) sifted
powdered (confectioners or icing) sugar
Homemade Raised Doughnuts:
2 1/4 - 2 1/2 cups
(295 - 325 grams) all-purpose
flour
1
1/2 teaspoons active dry yeast
3 tablespoons (40
grams) room temperature unsalted butter, cut into small pieces
3 tablespoons (35 grams) granulated white
sugar
1/4 teaspoon salt
1/2 cup (120 ml)
milk, heated to lukewarm
1 large egg, lightly beaten
Topping:
1/2 - 1 cup (100-200 grams) granulated white sugar
or 1/2
- 1 cup (60 - 120 grams) sifted powdered (confectioners or icing) sugar
Read more: http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html#ixzz2CrbJYqgY
2 1/4 - 2 1/2 cups
(295 - 325 grams) all-purpose
flour
1
1/2 teaspoons active dry yeast
3 tablespoons (40
grams) room temperature unsalted butter, cut into small pieces
3 tablespoons (35 grams) granulated white
sugar
1/4 teaspoon salt
1/2 cup (120 ml)
milk, heated to lukewarm
1 large egg, lightly beaten
Topping:
1/2 - 1 cup (100-200 grams) granulated white sugar
or 1/2
- 1 cup (60 - 120 grams) sifted powdered (confectioners or icing) sugar
Read more: http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html#ixzz2Cra6W2B6
2 1/4 - 2 1/2 cups
(295 - 325 grams) all-purpose
flour
1
1/2 teaspoons active dry yeast
3 tablespoons (40
grams) room temperature unsalted butter, cut into small pieces
3 tablespoons (35 grams) granulated white
sugar
1/4 teaspoon salt
1/2 cup (120 ml)
milk, heated to lukewarm
1 large egg, lightly beaten
Topping:
1/2 - 1 cup (100-200 grams) granulated white sugar
or 1/2
- 1 cup (60 - 120 grams) sifted powdered (confectioners or icing) sugar
Read more: http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html#ixzz2Cra6W2B6
: In
a large bowl whisk together 2 1/4 cups
(295 grams) flour and the yeast. Add the butter and, with a pastry blender or
your fingertips, cut or rub the butter into the flour mixture until you have
coarse crumbs. Stir in the sugar and salt.
Make a well in the
center of the flour mixture and add the lukewarm milk and lightly beaten egg and
stir until you have a ball of dough. Add more flour, a tablespoon at a time, if
necessary. Then transfer the dough to a lightly floured surface and knead until
the dough is no longer sticky and is smooth and elastic (about five minutes). Shape the dough into a
ball and place in a large lightly greased bowl, turning once. Cover the
bowl with plastic wrap and let
rise in a warm place until doubled (approximately 1 1/2 - 2 hours).
Then place the dough on a lightly floured
surface, and gently punch the dough to release the
air. With a lightly floured rolling pin,
roll
the dough to a thickness of about 1/2 inch (1 cm). Cut the dough into about 2
1/2 - 3
inch (6-7 cm) circles, using a lightly floured doughnut cutter or cookie cutter
(will need a smaller cookie cutter to cut out the center "hole"). Place the doughnuts
on a lightly floured baking sheet, lined with parchment or wax paper.
Gather up the scraps, roll, and cut out remaining doughnuts. You can keep the
donut holes to fry separately, if you like. Loosely cover the doughnuts with
plastic wrap (lightly butter or spray the plastic wrap with a non stick
vegetable spray so the doughnuts won't stick) and let rise in a warm place until
almost doubled (about 30-60 minutes).
Clip a candy thermometer to the
inside of a large, deep, heavy bottomed saucepan (Dutch oven), and at
medium-high heat, bring about 2 inches (5 cm) of oil (canola, vegetable, peanut, or
corn) to 375 degrees F (190 degrees C). Carefully place the doughnuts into the
hot oil, about 2 to 3 at a time (do not over crowd). Fry each side until golden
brown, about 45-60 seconds per side. The doughnut holes will only take about 30
seconds per side. Carefully remove the doughnuts from the hot fat with the end
of a wooden spoon, tongs, slotted spoon, bamboo chopstick, or Chinese skimmer.
Place on a baking sheet lined with clean paper towels. After a minute, roll the doughnuts in
the sugar. Let the oil return to 375
degrees F (190 degrees C) before adding more doughnuts. These doughnuts are best freshly made.
Makes about 8 - 3 inch
doughnuts and 8 doughnut holes.(The recipe can be doubled.)
Read more: http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html#ixzz2CrZu7q00
How to make it / Method :
In
a large bowl whisk together 2 1/4 cups (295 grams) flour and the
yeast. Add the butter and, with a pastry blender or your fingertips,
cut or rub the butter into the flour mixture until you have coarse
crumbs. Stir in the sugar and salt.
Make
a well in the center of the flour mixture and add the lukewarm milk
and lightly beaten egg and stir until you have a ball of dough.
Add
more flour, a tablespoon at a time, if necessary.
Then transfer the
dough to a lightly floured surface and knead until the dough is no
longer sticky and is smooth and elastic (about five minutes).
Shape
the dough into a ball and place in a large lightly greased bowl,
turning once.
Cover the bowl with plastic wrap and let rise in a
warm place until doubled (approximately 1 1/2 - 2 hours).
Then place the dough on a lightly
floured surface, and gently punch the dough to release the air. With
a lightly floured rolling pin, roll the dough to a thickness of about
1/2 inch (1 cm).
Cut the dough into about 2 1/2 - 3 inch (6-7 cm)
circles, using a lightly floured doughnut cutter or cookie cutter
(will need a smaller cookie cutter to cut out the center "hole").
Place the doughnuts on a lightly floured baking sheet, lined with
parchment or wax paper. Gather up the scraps, roll, and cut out
remaining doughnuts.
You can keep the donut holes to fry separately,
if you like.
Loosely cover the doughnuts with plastic wrap (lightly
butter or spray the plastic wrap with a non stick vegetable spray so
the doughnuts won't stick) and let rise in a warm place until almost
doubled (about 30-60 minutes).
Clip
a candy thermometer to the inside of a large, deep, heavy
bottomed saucepan (Dutch oven), and at medium-high heat, bring about
2 inches (5 cm) of oil (canola, vegetable, peanut, or corn) to 375
degrees F (190 degrees C). Carefully place the doughnuts into the hot
oil, about 2 to 3 at a time (do not over crowd). Fry each side until
golden brown, about 45-60 seconds per side. The doughnut holes will
only take about 30 seconds per side. Carefully remove the doughnuts
from the hot fat with the end of a wooden spoon, tongs, slotted
spoon, bamboo chopstick, or Chinese skimmer. Place on a baking sheet
lined with clean paper towels. After a minute, roll the doughnuts in
the sugar. Let the oil return to 375 degrees F (190 degrees C) before
adding more doughnuts. These doughnuts are best freshly made.
Makes
about 8 - 3 inch doughnuts and 8 doughnut holes.(The recipe can be
doubled.)
Preparation
time 60 minutes.
Recipe from ;
http://joyofbaking.com/breakfast/HomemadeDoughnutsRecipe.html
