Raised Doughnuts

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Raised Doughnuts

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Published prior to 2008

The raised doughnuts we're familiar with today are an evolution from what you were apt to find a hundred years ago, much as Wonder Bread is the 20th-century version of white bread. The ingredients of these predecessors were much more like their cake doughnut siblings, so consequently these doughnuts have much more "body" than those you might find at a modern bakery. But, as Mary J. Lincoln (the first principle of the Boston Cooking School, and Fannie Farmer's predecessor) said in The Boston Cookbook, "These are more wholesome than those made with soda." We still like the baking soda version (whether they're good for us or not). And, whether they are actually any better for you, old-fashioned yeast-raised doughnuts do have their merits. They're best started about 24 hours before you want to cook them.

1 cup (8 ounces) water
1 teaspoon regular instant yeast
1/2 cup (2 ounces) King Arthur White Whole Wheat Flour
5 cups (1 pound, 6 1/8 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons salt
2 large eggs
1 teaspoon special instant yeast* (or 1 teaspoons regular instant yeast)
3 tablespoons (1 1/2 ounces) butter
3 tablespoons lard (or other shortening)**
1 cup (7 1/2 ounces) brown sugar
3/4 teaspoon nutmeg
1/2 cup (3 1/2 ounces) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

*In theory, special instant yeast is better suited for sweet doughs than regular instant; still, this dough is so rich you really need to give it an all-night rise in a cool (but not refrigerated) place.

**You can substitute butter for the lard.

Stir together the water, 1 teaspoon regular instant yeast, white whole wheat flour, 2 cups unbleached flour and 1 teaspoon salt to make a slack dough. Let this work for at least 3 hours, or best, all day long. If you have a bread machine, take advantage of it for this part.

In the evening, stir in the eggs, beaten; the second teaspoon of salt, the teaspoon of special instant yeast (or regular instant yeast), the butter and lard (which should be softened), the brown sugar, nutmeg and the remaining flour. As with the cake doughnuts, this will create a soft dough. After you've kneaded it thoroughly (keep the kneading surface and your hands well floured or, again, use your bread machine), allow this to rise all night, in a cool place but not refrigerated. The next morning, knock it down, turn it out onto a floured surface, and roll it out as for cake doughnuts. Cover and let rest for 15 to 20 minutes (longer if you can wait). Fry as for cake doughnuts.

Mix the sugar, cinnamon and nutmeg together and dump the mixture into a medium-sized paper bag. After the doughnuts have cooled, shake them several at a time in the sugar. Yield: 2 1/2 dozen doughnuts.

Nutrition information per serving based on 2 1/2 dozen (1 doughnut, 50g): 167 cal, 6.2g fat, 3g protein, 15g complex carbohydrates, 10g sugar, 1g dietary fiber, 26mg cholesterol, 162mg sodium, 69mg potassium, 17RE vitamin A, 1mg iron, 42mg calcium, 37mg phosphorus.


  • star rating 10/31/2013
  • member-cmarias from KAF Community
  • About the only thing "raised" in this recipe was my cholesterol level...oh, & maybe my blood pressure from the disappointing results. That being said, I think most of the unexpected results were from "operator error " since KAF recipes are excellent. Apparently everything that could have gone wrong, did. First of all, the dough. It was sticky and not well formed. Instead of adding more flour, I tried to scoop it with an ice cream scoop and drop it in the hot oil. Of course, by "hot oil" I mean "way to hot oil" so the first ones were more like a large, dark hush puppy on the outside & raw batter on the inside. Although I used 2 different thermometers to test the oil temperature, 2 low to mid-price thermometers do not equal one really good thermometer so next time I may spring for the high-class one sold by KAF. By dropping the dough/batter directly into the oil, the end result looked "rustic" but still appealing with the sugar coating.The taste was good & the texture was, indeed, dense. Maybe you'll have better luck.
  • star rating 02/13/2011
  • Daphne from Seattle
  • I looked all over the internet for a doughnut recipe that I thought would have some flavor, something interesting about it, something that famous doughnut chain would NOT make. This is it! Delicious, flavorful and easy! I did start the day before and with the stand mixer it was a breeze. I also didn't make traditional doughnut shapes, just rolled the dough out and cut into triangles. zip zip and yum!
  • star rating 11/29/2009
  • Carly from Honesdale, PA
  • Really delicious! I didn't have a thermometer handy and so it was hard to tell how hot the oil should be. On a six-setting burner, I'd say having it on 3.5 or 4 for about five minutes is enough to warm it to the right temperature . . . I had it way too hot at first and the doughnuts cooked almost immediately (though they were still scrumptious).