Ingredients: |
Ingredients: 2 large eggs, room temperature
1/2 c sugar
6 T unsalted butter, melted, at room temperature
1 tsp vanilla
1 tsp baking soda
4 c flour
4 tsp instant yeast
1 c milk, lukewarm; (110º-120º)
1/2 tsp salt
1 1/2 tsp baking powder
peanut or canola oil
cinnamon sugar
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Directions: |
Directions:In a large bowl; beat butter and sugar on high speed until light and fluffy. Beat in eggs on at a time until fully mixed. Stop to scrape bowl sides down. Add vanilla and salt.
Add 2 cups of flour and yeast; beat on low speed until just mixed. Beat in 1/2 cup of milk on high speed for 2 - 3 minutes. Beat in additional cup of flour and 1/2 cup of milk. Mix in 1/2 cup flour and beat 1 minute. Dough should be very moist and sticky; if it is, add the remaining 1/2 cup of flour, but if not don't add any more.
Scrape dough into a greased container, cover with plastic wrap and lid, let rise until doubled in size; about 1 hour. Gently press the dough down and chill, covered, overnight or up to several days.
On a floured surface, roll out dough to 1/4 inch thick; cut into desired shapes. Let stand, 20 minutes.
In a deep pot or electric fryer heat oil to 350º. Gently add doughnuts to oil, being careful not to over crowd. Cook one minute and turn over and cook another minutes. Remove with a slotted spoon and drain on a rack. Place a cookie sheet underneath rack. When cool enough to handle roll in cinnamon or plain sugar. |
This recipe for Basic Yeast Doughnut is from