Wednesday, July 21, 2010
Old-Fashioned Yeast-Raised Doughnuts
I found these online ...UGH I can't remember the site, maybe they were from Paula. (Paula Dean)
So these are not quite as easy as the cake doughnuts...but if you have a free Saturday or regular day morning give em a try!
They are time consuming...but I will make them again. (Especially if a certain neighbor brings over more Homemade Raspberry Jam for the filling in the middle)
I made a mistake while adding flour and used my half wheat/have white flour mix (I had a long night)...they still were good, but probably not as fluffy as all white doughnuts would have been.
Ingredients : ( I doubled)
• 1/4 cup butter or margarine
• 2/3 cup scalded milk ( microwave for like 3 minutes)
• 2/3 cup warm water (105 to 115 degrees F)
• 2 packets active dry yeast
• 3/4 cup sugar
• 5 cups sifted flour (approximately)
• 2 eggs, lightly beaten
• 1 teaspoon salt
• 1 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon mace
• Vegetable shortening or cooking oil, for deep fat frying
Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
Note: Never fry more than 4 doughnuts at a time and keep fat as near to 375 degrees F as possible; if too hot, doughnuts will brown before they cook inside.
While doughnuts are warm, roll in topping.
Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds.(I piped in with a frosting bag and tip) Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.