Yeast Raised Doughnuts

By Christine-2

Ingredients

• 8 oz. granulated sugar
• 1 oz. salt
• 3 lbs. 8 oz. bread flour
• 1/2 tsp. cinnamon
• 3-1/2 tsp. mace
• 6 oz. shortening
• 6 eggs
• 6 fl. oz. buttermilk
• 1 fl. oz. vanilla extract
• 1 oz. instant yeast
• 1 pt. water warm 95°F
• Topping
• 6 oz. granulated sugar
• 1 tbsp. cinnamon

Details

Servings 40

Preparation

Step 1

1. Combine the sugar, salt, flour, milk powder, cinnamon, mace, and shortening in the bowl of a mixer fitted with a dough hook. Mix briefly to blend the spices throughout the dry mixture. Beat the eggs lightly and add them to the flour mixture along with the buttermilk and vanilla.
2. Dissolve the yeast in the water and add to the flour mixture. Mix on low speed about 2-3 minutes, adding flour if needed to make a soft dough. Scrape down the bowl and increase the speed to medium. Knead the dough 5-7 minutes until it is smooth, soft and elastic.
3. Ferment the dough until doubled, approx. 1 ½ -2 hours
4. Divide the dough into four equal pieces. Place three portions of the dough on a lightly floured sheet pan, cover and refrigerate while making up the first piece of dough. Roll the dough out into a rectangle ½ inch thick. Cut out the individual pieces with a doughnut cutter and place them on a lightly floured sheet pans.
5. Portion the remaining dough, then cover and proof until it has increased 75% in volume.
6. Fry the doughnuts in batches in deep fat heated to 385°F. cook until puffed and browned, approx. 1-2 minutes. Flip the doughnut using a long wooden skewer and cook another minute until browned. Remove form the fat and drain on absorbent paper.
7. Combine the sugar and cinnamon. Toss the hot doughnuts in the mixture.