Glazed Yeast Donuts
Ingredients
| 1-1/2 cup | whole milk, lukewarm (about 105 F) |
| 1-1/2 teaspoons | salt |
| 1/3 cup | vegetable shortening |
| 1/3 cup | warm water (95 F to 115 F) |
| 1-1/2 tablespoons | active dry yeast (1/2 ounce or 2 packages) |
| 2 large | eggs |
| 1/4 cup | sugar |
| 5 cups | all-purpose flour, sifted |
| Oil for frying | |
| Glaze: | |
| 2 to 4 tablespoons | whole milk or water |
| 2 teaspoons | vanilla extract |
| 1-1/2 cups | powdered sugar, sifted |
Cooking Instructions
In a small saucepan, combine milk, salt and shortening. Heat over low temperature until shortening is melted. Remove from heat, and pour into small bowl. Set aside to cool until lukewarm.
Lightly grease a metal mixing bowl and set aside.
In a small bowl, whisk together warm water and yeast. Let stand until the yeast has proofed and light foam develops on the surface, about 5 minutes. Pour yeast mixture into the work bowl of a stand mixer fitted with a flat beater paddle. Add eggs, sugar, and half of the flour. Turn stand mixer onto low speed and mix to combine ingredients. With the mixer running on low, slowly add the lukewarm milk mixture. Increase the mixer speed to medium and mix until well combined. Reduce the mixer speed to low and add the remaining flour. Continue to mix, slowly increasing speed to medium, until mixed well.
Stop mixer, and change out the flat beater for the dough hook. Turn mixer onto low and then slowly increase to medium speed. Continue mixing for 4 to 5 minutes or until the dough pulls away from the bowl and becomes smooth. Transfer dough to greased bowl, cover and place in a warm dry place to rise until dough has doubled in volume.
Lightly flour the bottom of a rimmed baking sheet.
On a well-floured surface, roll dough out to 3/8-inch thick rectangle. Using a 2-1/2 inch donut cutter, cut out 2 dozen donuts, pulling scraps of dough back together and lightly rerolling as needed. Place donuts on prepared baking sheet. Cover lightly with a clean kitchen towel and let rise for 30 minutes.
Line a second rimmed baking sheet with paper towels, and place a cooling grid on top, as a cooling station.
Add oil to cold deep fryer or large heavy bottom pot, and heat over medium high heat until oil reaches 365 F. Working in batches of 3 or 4 donuts at a time, lower donuts into hot oil and cook until lightly golden on each side, about 90 seconds per side. Remove Adjust heat under oil to maintain oil temperature. Let oil return to temperature before adding the next batch of donuts. Remove donuts from oil with a spider or slotted spoon. Let excess oil drain over deep fryer before transferring to cooling station. Continue until all donuts are cooked. Let the cooked donuts cool 12 to 15 minutes before glazing.
In a wide shallow bowl, combine the glaze ingredients. Once donuts are cooked enough to handle, dip each donut in the glaze and return to cooling rack. Serve immediately. Store in a single layer in a airtight container. Makes approximately 2 dozen donuts.
Glaze variations:
Chocolate Glaze
1 stick (4 ounces) unsalted butter
1/4 cup whole milk
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces semisweet or bittersweet chocolate, chopped
2 cups powdered sugar, sifted
In a medium saucepan over low heat, combine the butter, milk, corn syrup, vanilla and chocolate. Stirring continuously, heat until chocolate and butter have melted and mixture is smooth. Remove from heat and stir in powdered sugar, stirring until smooth. Dip each donut in glaze. Let set 15 to 20 minutes, or until glaze is set before serving.
Strawberry Glaze
1/2 cup strawberry puree
1-1/2 cups powdered sugar, sifted
In a wide, shallow bowl, whisk together the puree and powdered sugar until smooth. Dip donuts in glaze. Let set 15 to 20 minutes or until glaze is set before serving.
Maple Glaze
1/4 cup maple syrup
1 teaspoon maple extract
2 cups powdered sugar
2 to 4 tablespoons milk or water
In a wide shallow bowl, whisk together ingredients until smooth. Dip donuts into glaze. Let set 15 to 20 minutes or until glaze is set before serving.
Lemon Glaze
2 to 4 teaspoons lemon juice
1-1/2 teaspoon lemon zest
1 teaspoon lemon extract
1-1/2 cups powdered sugar
In a wide shallow bowl, whisk together ingredients until smooth. Dip donuts into glaze. Let set 15 to 20 minutes or until glaze is set before serving.
Lightly grease a metal mixing bowl and set aside.
In a small bowl, whisk together warm water and yeast. Let stand until the yeast has proofed and light foam develops on the surface, about 5 minutes. Pour yeast mixture into the work bowl of a stand mixer fitted with a flat beater paddle. Add eggs, sugar, and half of the flour. Turn stand mixer onto low speed and mix to combine ingredients. With the mixer running on low, slowly add the lukewarm milk mixture. Increase the mixer speed to medium and mix until well combined. Reduce the mixer speed to low and add the remaining flour. Continue to mix, slowly increasing speed to medium, until mixed well.
Stop mixer, and change out the flat beater for the dough hook. Turn mixer onto low and then slowly increase to medium speed. Continue mixing for 4 to 5 minutes or until the dough pulls away from the bowl and becomes smooth. Transfer dough to greased bowl, cover and place in a warm dry place to rise until dough has doubled in volume.
Lightly flour the bottom of a rimmed baking sheet.
On a well-floured surface, roll dough out to 3/8-inch thick rectangle. Using a 2-1/2 inch donut cutter, cut out 2 dozen donuts, pulling scraps of dough back together and lightly rerolling as needed. Place donuts on prepared baking sheet. Cover lightly with a clean kitchen towel and let rise for 30 minutes.
Line a second rimmed baking sheet with paper towels, and place a cooling grid on top, as a cooling station.
Add oil to cold deep fryer or large heavy bottom pot, and heat over medium high heat until oil reaches 365 F. Working in batches of 3 or 4 donuts at a time, lower donuts into hot oil and cook until lightly golden on each side, about 90 seconds per side. Remove Adjust heat under oil to maintain oil temperature. Let oil return to temperature before adding the next batch of donuts. Remove donuts from oil with a spider or slotted spoon. Let excess oil drain over deep fryer before transferring to cooling station. Continue until all donuts are cooked. Let the cooked donuts cool 12 to 15 minutes before glazing.
In a wide shallow bowl, combine the glaze ingredients. Once donuts are cooked enough to handle, dip each donut in the glaze and return to cooling rack. Serve immediately. Store in a single layer in a airtight container. Makes approximately 2 dozen donuts.
Glaze variations:
Chocolate Glaze
1 stick (4 ounces) unsalted butter
1/4 cup whole milk
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces semisweet or bittersweet chocolate, chopped
2 cups powdered sugar, sifted
In a medium saucepan over low heat, combine the butter, milk, corn syrup, vanilla and chocolate. Stirring continuously, heat until chocolate and butter have melted and mixture is smooth. Remove from heat and stir in powdered sugar, stirring until smooth. Dip each donut in glaze. Let set 15 to 20 minutes, or until glaze is set before serving.
Strawberry Glaze
1/2 cup strawberry puree
1-1/2 cups powdered sugar, sifted
In a wide, shallow bowl, whisk together the puree and powdered sugar until smooth. Dip donuts in glaze. Let set 15 to 20 minutes or until glaze is set before serving.
Maple Glaze
1/4 cup maple syrup
1 teaspoon maple extract
2 cups powdered sugar
2 to 4 tablespoons milk or water
In a wide shallow bowl, whisk together ingredients until smooth. Dip donuts into glaze. Let set 15 to 20 minutes or until glaze is set before serving.
Lemon Glaze
2 to 4 teaspoons lemon juice
1-1/2 teaspoon lemon zest
1 teaspoon lemon extract
1-1/2 cups powdered sugar
In a wide shallow bowl, whisk together ingredients until smooth. Dip donuts into glaze. Let set 15 to 20 minutes or until glaze is set before serving.
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