Yeasted Doughnuts

By Carla

Lightly sweet, tender and crisp. You'll rethink the doughnut.

Ingredients

• 3 - 3 1/4 cups unbleached all-purpose flour, plus extra for dusting work surface
• 1 envelope (2 1/4 tsp) instant yeast
• 6 Tbsp sugar, plus 1 cup for rolling
• 1/2 tsp table salt
• 2/3 cup whole milk, at room temperature
• 2 large eggs, lightly beaten
• 6 Tbsp unsalted butter, cut into 6 pieces, softened but still cool
• 6 cups (40 oz) vegetable shortening such as Crisco, for frying.

Details

Servings 16

Preparation

Step 1

In a medium bowl, whisk together 3 cups flour, yeast, 6 Tbsp sugar, and salt; set aside.

Place milk and eggs in bowl of standing mixer fitted with dough hook. Add flour mixture and mix on low speed for 3 to 4 minutes, or until ball of dough forms.

Add softened butter one piece at a time, waiting 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding remaining flour 1 Tbsp at a time if necessary, until dough forms soft ball.

Place dough in lightly oiled medium bowl and cover with plastic wrap. Let dough rise at room temperature until nearly doubled in size, 2 to 2 1/2 hours. Place dough onto floured surface and, using rolling pin, roll out to thickness of 1/2 inch. Cut dough using 2 1/2 or 3 inch doughnut cutter (or use biscuit cutter: a standard size cutter about 2 1/2 inches and a smaller one at 1 1/4 inches), gathering scraps and rerolling them as necessary. Place dougnut rings and holes on floured baking sheet. Loosely cover with plastic wrap and let rise at room temperature until slightly puffy, 30 to 45 minutes.

Meanwhile, fit candy thermometer to side of large Dutch oven. Add shortening to pot and gradually heat shortening over medium-high heat to 375 degrees F. Place rings and holes carefully into hot fat 4 or 5 at a time. Fry until golden, about 30 seconds per side for holes and 45 to 60 seconds per side for doughnuts. Remove doughnuts from hot oil and drain on paper towel-lined rimmed baking sheet or wire rack. Repeat with remaining doughnuts, returning fat to 375 degrees F between batches.

Cool doughnuts until cool enough to handle, about 10 minutes. Place remaining cup sugar in medium bowl or pie plate and roll donuts in sugar. Serve warm or at room temperature.