Cookbook:Doughnuts (Yeasted): Difference between revisions
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{{recipe}} |
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{{recipe summary |
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| category = Dessert recipes |
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| servings = |
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| time = 2:30 |
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| difficulty = 2 |
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| image = [[File:Doughnut.jpg|300px]] |
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| energy = |
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| note = |
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}} |
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This recipe yields fried, '''yeasted donuts'''. |
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== Ingredients == |
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{| class="wikitable" style="background: none" |
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!Ingredient |
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!Count |
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!Volume<ref group="note">Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Whole milk, 3.25% milkfat, used for conversion, density adjustment not applied to milk or water. Large egg size presumed. </ref> |
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!Weight |
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![[Cookbook:Baker's Percentage|Baker's %]] (optional) |
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|- |
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| colspan="5" style="text-align: center; background: #f5f5f5" |'''Dough''' |
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|- |
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|[[Cookbook:Yeast|Active dry yeast]]<ref group="note">This excessive amount of yeast will result in a strong yeast flavor. Because of the high amount of sugar in this dough, osmotolerant yeast is recommended, along with a reduction in the amount used.</ref> |
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|2 envelopes |
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| |
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|14.4 [[Cookbook:Gram|g]] |
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|2.3% |
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|- |
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|Warm water (105–115 °F) |
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| |
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|¼ [[Cookbook:Cup|cup]] |
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|59.25 g |
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|9.5% |
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|- |
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|Lukewarm [[Cookbook:Milk|milk]] |
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| |
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|1 ½ cups |
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|366 g |
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|59% |
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|- |
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|White [[Cookbook:Sugar|sugar]] |
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| |
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|½ cup |
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|100 g |
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|16% |
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|- |
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|Salt |
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| |
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|1 [[Cookbook:Teaspoon|teaspoon]] |
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|6 g |
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|0.96% |
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|- |
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|[[Cookbook:Egg|Eggs]] |
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|2 [[Cookbook:Each|ea]]. |
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| |
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|100 g |
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|16% |
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|- |
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|[[Cookbook:Shortening|Shortening]] |
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| |
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|⅓ cup |
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|68.33 g |
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|11% |
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|- |
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|All-purpose [[Cookbook:Flour|flour]] |
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| |
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|5 cups |
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|625 g |
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|100% |
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|- |
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|'''Total''' |
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|'''n/a''' |
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|'''n/a''' |
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|'''1339 g''' |
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|'''214%''' |
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|- |
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| colspan="5" style="text-align: center; background: #f5f5f5" |'''Frying<ref group="note">The absorption of the oil into the fried product is unknown.</ref>''' |
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|- |
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|[[Cookbook:Vegetable oil|Vegetable oil]] for frying |
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| |
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|1 quart |
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|872 g |
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| |
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|- |
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| colspan="5" style="text-align: center; background: #f5f5f5" |'''Glaze<ref group="note">Powdered sugar not specified as sifted or unsifted; unsifted presumed.</ref>''' |
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|- |
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|[[Cookbook:Butter|Butter]] |
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| |
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|⅓ cup |
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|75.66 g |
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|31.52% |
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|- |
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|[[Cookbook:Powdered Sugar|Confectioner's sugar]] |
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| |
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|2 cups |
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|240 g |
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|100% |
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|- |
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|[[Cookbook:Vanilla|Vanilla]] |
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| |
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|1 ½ teaspoons |
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|6.3 g |
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|2.63% |
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|- |
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|Hot water |
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| |
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|4 tablespoons |
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|14.81 g |
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|6.17% |
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|- |
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|'''Total''' |
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|'''n/a''' |
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|'''n/a''' |
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|'''336.77''' |
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|'''140.32%''' |
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|} |
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==Procedure== |
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# [[cookbook:Scalding|Scald]] milk by bringing it to at least {{convert|180|F|C}} then cool it to less than {{convert|105|F|C}}. |
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# Sprinkle the yeast over the warm water, and let it sit for 5 minutes. |
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# In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. |
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# Beat in remaining flour ½ cup at a time until the dough no longer sticks to the bowl. [[Cookbook:Kneading|Knead]] for about 5 minutes. |
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# Place the dough into a greased bowl, and cover. Set in a warm place to rise until doubled. Dough is ready if upon touching, indention remains. |
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# Turn the dough out onto a floured surface, and gently [[Cookbook:Dough#Rolling|roll out]] to ½ inch thickness. Cut with a floured doughnut cutter. |
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# Cover doughnuts loosely with a cloth. Let sit out to rise again until doubled. |
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# Melt butter in a [[Cookbook:Saucepan|saucepan]] over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery. Set it aside then. |
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# Heat oil in a deep-fryer or large heavy skillet to 350 °F (175 °C). Slide doughnuts into the hot oil using a spatula. Turn doughnuts over as they rise to the surface. [[Cookbook:Frying|Fry]] doughnuts on each side until golden brown. |
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# Remove from hot oil, and drain on a [[Cookbook:Cooling Rack|wire rack]]. |
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# Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. |
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==Conversion notes== |
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{{reflist|group=note}} |
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[[Category:Dessert recipes]] |
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* Preparation time - 10 mins |
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[[Category:Deep fried recipes]] |
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* Cook- 30 mins |
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[[Category:Recipes with images]] |
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* Ready in 2 hrs 40 mins |
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[[Category:Butter recipes]] |
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[[Category:White sugar recipes]] |
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[[Category:Recipes for bread]] |
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=== Ingredients === |
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[[Category:Pastry recipes]] |
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[[Category:Egg recipes]] |
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* 2 (.25 ounce) envelopes active dry yeast |
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* 1/4 cup warm water (105 to 115 degrees) |
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* 1 1/2 cups lukewarm milk |
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* 1/2 cup white sugar |
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* 1 teaspoon salt |
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* 2 eggs |
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* 1/3 cup shortening |
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* 5 cups all-purpose flour |
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* 1 quart vegetable oil for frying |
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* 1/3 cup butter |
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* 2 cups confectioners' sugar |
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* 1 1/2 teaspoons vanilla |
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* 4 tablespoons hot water or as needed |
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=== Directions === |
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# Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. |
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# In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. |
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# Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth. |
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# Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. |
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# Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. |
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=== References === |
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[http://allrecipes.com/recipe/crispy-and-creamy-doughnuts/] |
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Revision as of 01:54, 9 July 2024
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| Doughnuts (Yeasted) | |
|---|---|
 | |
| Kategorie | Dessert recipes |
| Zeit | 2:30 |
| Difficulty |  |
This recipe yields fried, yeasted donuts.
Ingredients
| Ingredient | Count | Volume[note 1] | Weight | Baker's % (optional) |
|---|---|---|---|---|
| Dough | ||||
| Active dry yeast[note 2] | 2 envelopes | 14.4 g | 2.3% | |
| Warm water (105–115 °F) | ¼ cup | 59.25 g | 9.5% | |
| Lukewarm milk | 1 ½ cups | 366 g | 59% | |
| White sugar | ½ cup | 100 g | 16% | |
| Salt | 1 teaspoon | 6 g | 0.96% | |
| Eggs | 2 ea. | 100 g | 16% | |
| Shortening | ⅓ cup | 68.33 g | 11% | |
| All-purpose flour | 5 cups | 625 g | 100% | |
| Total | n/a | n/a | 1339 g | 214% |
| Frying[note 3] | ||||
| Vegetable oil for frying | 1 quart | 872 g | ||
| Glaze[note 4] | ||||
| Butter | ⅓ cup | 75.66 g | 31.52% | |
| Confectioner's sugar | 2 cups | 240 g | 100% | |
| Vanilla | 1 ½ teaspoons | 6.3 g | 2.63% | |
| Hot water | 4 tablespoons | 14.81 g | 6.17% | |
| Total | n/a | n/a | 336.77 | 140.32% |
Procedure
- Scald milk by bringing it to at least 180 °F (82 °C) then cool it to less than 105 °F (41 °C).
- Sprinkle the yeast over the warm water, and let it sit for 5 minutes.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
- Beat in remaining flour ½ cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes.
- Place the dough into a greased bowl, and cover. Set in a warm place to rise until doubled. Dough is ready if upon touching, indention remains.
- Turn the dough out onto a floured surface, and gently roll out to ½ inch thickness. Cut with a floured doughnut cutter.
- Cover doughnuts loosely with a cloth. Let sit out to rise again until doubled.
- Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery. Set it aside then.
- Heat oil in a deep-fryer or large heavy skillet to 350 °F (175 °C). Slide doughnuts into the hot oil using a spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
- Remove from hot oil, and drain on a wire rack.
- Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
Conversion notes
- ↑ Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Whole milk, 3.25% milkfat, used for conversion, density adjustment not applied to milk or water. Large egg size presumed.
- ↑ This excessive amount of yeast will result in a strong yeast flavor. Because of the high amount of sugar in this dough, osmotolerant yeast is recommended, along with a reduction in the amount used.
- ↑ The absorption of the oil into the fried product is unknown.
- ↑ Powdered sugar not specified as sifted or unsifted; unsifted presumed.