YEAST RAISED DOUGHNUTS
Leah Lipszyc
DOUGHNUT
DESSERT
Soft, fluffy, and lightly sweet, these classic yeast-raised doughnuts rise beautifully and fry to a delicate golden crust. Perfect for glazing, sugaring, or filling with your favorite jelly, they’re the type of doughnut that reminds you of true bakery craftsmanship.
Ingredients
- 8 oz sugar (approx. 1⅓ cups)
- 1 oz salt (2 Tbsp)
- 6 oz shortening (or ¾ cup oil)
- 6 oz eggs (≈ 3 eggs)
- 2 lb water (≈ 4 cups)
- ½ oz vanilla (≈ 1 Tbsp + 2 tsp)
- ⅛ oz nutmeg (≈ 1 tsp)
- 4 oz yeast (4 Tbsp)
- 3 lb 10 oz bread flour (≈ 13¾ cups)
Directions
- Mix & Knead:
- Combine all ingredients and knead until smooth.
- Rest:
- Allow dough to rest for 15 minutes.
- Roll:
- Roll dough to ⅜–½ inch thickness.
- Cut Doughnuts:
- Cut shapes and set aside scraps.
- Relax dough scraps before re-rolling.
- Fry:
- Heat oil to 380°–385°F.
- Fry doughnuts 1 minute or until golden on each side.
- Drain:
- Place on brown paper to drain excess oil.
- Cool & Fill:
- Let doughnuts cool completely.
- (Beat jelly beforehand to smooth it for filling.)
