DOUGHNUTS! Boy was I sooo happy when the dough rose! I have low confidence handling bread. But these are soft and yummy! Only thing is I can't make a small batch, don't know if it'll work. So lots of doughnuts to go round.
Original recipe: https://cooking.nytimes.com/recipes/1017060-doughnuts
INGREDIENTS
1 ¼ cups milk
2 ¼ teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
¼ cup granulated sugar
1 teaspoon salt
4 ¼ cups all-purpose flour, plus more for rolling out the dough
Oil for frying
PREPARATION
Heat the milk until it is warm but not hot. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture.
Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet.
Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover with cling wrap. Let rise at room temperature until it doubles in size, about 1 hour.
Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process. Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes.
Carefully add the doughnuts to the oil, a few at a time. They fry really fast!
Original recipe: https://cooking.nytimes.com/recipes/1017060-doughnuts
INGREDIENTS
1 ¼ cups milk
2 ¼ teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
¼ cup granulated sugar
1 teaspoon salt
4 ¼ cups all-purpose flour, plus more for rolling out the dough
Oil for frying
PREPARATION
Heat the milk until it is warm but not hot. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture.
Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet.
Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover with cling wrap. Let rise at room temperature until it doubles in size, about 1 hour.
Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process. Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes.
Carefully add the doughnuts to the oil, a few at a time. They fry really fast!
See! Soft and airy and yummy!
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