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| The 'hand' couldn't wait to get its hand on them. |
I'm not a huge fan of doughnuts. I was never one of those people from Perth (where Krispy Kreme is yet to set up shop) who would excitedly clutch a box of Krispy Kreme's on the flight back to Perth from Sydney or Melbourne. And when visiting the local doughnut shop my doughnut of choice would always be plain doughnut 'holes' which I don't think are technically classed as doughnuts. None the less, warm fresh doughnuts are still pretty tasty and I was interested to see how the yeast doughnuts would turn out.
- Doughnuts are relatively easy to make
- Fresh is best, so if possible make them the day they're going to be eaten.
What you'll need:
- Slotted metal spoon (for dunking and picking up doughnuts in hot oil)
- Dutch oven or deep skillet (the deeper the better)
- Cooking themometer that will withstand and measure up to 200C
- Wire rack with paper towels (to drain the doughnuts)
- Kitchen Aid (may substitute with a bowl, spoon and muscles)
- Doughnut or round biscuit cutters. Instead I used a glass and round edge of a piping tip to create the doughnut shape.
Yields 20 to 25 doughnuts depending on size
- 360 ml / 1.5 cup milk
- 70g / 1/3 cup vegetable shortening or butter
- 14g / 4.5 teaspoon active dry yeast
- 80ml / 1/3 cup warm water
- 2 large eggs, beaten
- 55g / 1/4 cup white granulated sugar
- 9g / 1.5 tsp table salt
- 6g / 1 tsp nutmeg, ground
- 650g / 4 2/3 cup all purpose flour
- Canola Oil depends on size of vessel you are frying in – you want 3 inches of oil (can substitute any flavourless oil used for frying)
- Caster sugar and cinnamon (for coating, if desired)
- Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
- Place the shortening in a bowl and pour warmed milk over. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy.
- After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
- Add the eggs, sugar, salt, nutmeg, and half of the flour.
- Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
- Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
- Change to the dough hook attachment of the mixer (if you have one) and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
- Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- On a well-floured surface, roll out dough to 3/8-inch (9 mm) thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the bench).
- Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole.
- Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
- Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown.
- Transfer to a cooling rack covered with paper towels.
- If glazing, allow to cool for 15 to 20 minutes first. Or, do as I did and roll them around in a mixture of caster sugar and cinnamon... yum!
