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Yeast-Raised Doughnuts

Author: SusanReid

Yeast-Raised Doughnuts Recipe

Light and airy, these doughnuts are ready to finish in any way you can imagine. Dredge the outside with cinnamon-sugar and fill with raspberry jam. Fill with pastry cream and top with a quick chocolate glaze for a Boston Cream Doughnut. Or cut into rings before frying, then dip in glaze for the ultimate glazed doughnut creation.

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At a glance

Prep
Bake
Total
Yield
16
Nutrition information

Ingredients

Choose your measure:

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons instant yeast or active dry yeast
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 6 cups peanut oil or shortening for frying

Instructions

  1. To make the dough: In a large bowl or the bucket of your bread machine set on the dough cycle, whisk together the dry ingredients. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Add all at once to the dry ingredients. If you're using a bread machine, press Start. If you're preparing by hand or mixer, mix and knead to make a soft dough. Cover and let rest for 5 minutes.
  2. If preparing by hand or mixer, knead the dough after its rest for 6 to 8 minutes, until it's smooth and soft. Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk.
  3. To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter. Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled.
  4. To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and drain on absorbent paper. Fill or frost doughnuts as desired, using your choice of sugar topping or glaze.

Nutrition Information

  • Serving Size 1 doughnut, 48g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 140
  • Calories from Fat 36
  • Total Fat 4g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 16mg
  • Sodium 12mg
  • Total Carbohydrate 21g
  • Dietary Fiber 1g
  • Sugars 4g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.