This Week's Recipe From "Gourmet Goddess"

Nothing is more delicious than tender, fluffy doughnuts on a lazy weekend morning. These doughnuts can be dredged in sugar, eaten plain or with a yummy chocolate glaze(which is how Daphne likes them best!) Try them for yourself and see. Don't forget to post your pics, and I'll put them up on my Facebook page for "Survival Tactics" (recipe courtesy of RedStar Yeast)

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5.0 from 3 reviews

Doughnuts

A delicious homemade treat, these yeast-raised doughnuts are worth the time and effort!

Yield: 24 doughnuts

Ingredients

Dough

• ½ cup milk
• ¼ cup water
• ¼ cup vegetable Oil
• 1 egg, room temperature
• 1 tsp Salt
• ¼ cup sugar
• 3 cups bread flour
• 2¼ tsp Red Star Active Dry Yeast
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Glaze

• 1 cup sifted powdered sugar
• 2 TBSP boiling water
• ¼ tsp vanilla

Instructions

1. This recipe is featured at Doughmesstic.
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BREAD MACHINE METHOD

1. Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. After dough cycle is complete, continue with Shaping, Rising and Frying instructions below. See our Bread Machine section for more helpful tips and information.
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MIXER METHODS

1. Combine yeast, 1 cup flour, and other dry ingredients. Combine milk, water and oil; heat to 120°-130°F.
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3. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Risisng and Frying instructions below.
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5. Stand Mixer Method: Combine dry mixture and liquid ingredients, except egg, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Rising and Frying instructions below.
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7. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Rising and Frying instructions below.
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SHAPING, RISING AND FRYING

1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 parts. On lightly floured surface, roll each half into a 12 x 6 -inch rectangle. Cut with 2 ½ -inch doughnut cutter. Place on lightly floured cookie sheets. Cover; let rise until indentation remains after touching. In large heavy pot, heat 4 inches of vegetable oil to 400°F. Fry doughnuts a few at a time, turning once, until golden brown. Drain on absorbent paper towels. Glaze or shake in a paper sack with sugar.
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3. Make Glaze: In small bowl, combine all ingredients and blend until smooth. Dip warm doughnuts into glaze. Place on racks until glaze hardens.
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6. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.