I made yeasted doughnuts for Easter morning. I froze a majority of the doughnuts so that we could bake doughnuts throughout April and May. I found the recipe off of Annie’s Eat’s. I always find something on her site to make and I encourage others to go check out her recipes!
This is the recipe I found on her site! My doughnuts finally came out cooked all the way through! I used some old doughnut oil (oil I had used before for cinnamon doughnuts) and 4-5 cups of shortening. My mistake with my doughnuts were not putting enough oil and cooking them at too high of a heat.
With this recipe they came out exactly the way they should. They were golden brown on the outside and light and fluffy on the inside. I rolled them in granulated sugar and cinnamon.
Yield: about 15-16 donuts, plus donut holes
For the dough:
3-3¼ cups all-purpose flour (15-16¼ oz.)
2¼ tsp. instant yeast
6 tbsp. sugar (2½ oz.)
½ tsp. salt
2/3 cup whole milk, at room temperature
2 large eggs, lightly beaten
6 tbsp. unsalted butter, cut into 6 pieces, at room temperature
6 cups vegetable shortening
For the cinnamon-sugar coating:
½ cup sugar
1½ tsp. ground cinnamon
For the vanilla glaze:
1½ cups confectioners’ sugar
¼ cup half-and-half, plus more as needed
1/8 tsp. vanilla extract
For the chocolate glaze:
2 oz. finely chopped bittersweet chocolate
¼ cup half-and-half
1 cup confectioners’ sugar, sifted
To make the dough, in a medium bowl combine 3 cups of the flour, the yeast, sugar and salt . Stir together with a fork and set aside.
In the bowl of a stand mixer fitted with the dough hook, combine the milk and eggs. Add the flour mixture and mix on low speed for 3-4 minutes or until a ball of dough forms. With the mixer on low speed, add the softened butter a piece at a time, mixing for about 15 seconds between each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a ball.
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature until nearly doubled in size, 2-2½ hours.
Transfer the dough to a lightly floured surface and roll it to a thickness of ½ inch. Cut the dough into rounds using a 2½-3 inch biscuit or cookie cutter. Use a smaller circle cutter to cut the hole out of the middle of each, creating the doughnut shape. Reroll and cut the dough scraps as necessary to make use of all the dough.
Place the shaped doughnuts and doughnut holes onto a lightly floured baking sheet. Cover loosely with plastic wrap and let rise at room temperature until slightly puffy, 30-45 minutes.
Meanwhile, fit a candy thermometer to the side of a large Dutch oven. Add the shortening to the pot and gradually heat it over medium-high heat until it reaches a temperature of 375˚ F. Place the rings and holes carefully into the hot fat 4 or 5 at a time. Fry until golden brown, about 30-45 seconds per side (less for doughnut holes). Remove from the hot oil with a skimmer and transfer to a paper towel-lined cooling rack. Repeat with the remaining doughnuts, returning the temperature to 375˚ F between batches. Cool the doughnuts for about 10 minutes before topping or glazing. Serve warm or at room temperature. (Note: I found the doughnuts to be a little dense at room temperature, but a very quick 10-second zap in the microwave made them light and fluffy again.)
To make the cinnamon-sugar doughnuts, whisk together the sugar and cinnamon in a shallow bowl or plate. Roll the warm doughnuts in the mixture to coat, then return to the wire cooling rack.