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Yeast Doughnuts

SUBMITTED BY: Emtmom

"These light and airy doughnuts will make a terriffic treat for the holidays. You may dip them in chocolate glaze or add candy sprinkles if you wish."
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  2 Hrs 45 Min
SERVINGS & SCALING
Original recipe yield: 1.5 dozen
    
About  scaling  and  conversions

INGREDIENTS

  • 3 1/2 cups all-purpose flour
  • 2 (.25 ounce) packages active dry yeast
  • 3/4 cup milk
  • 3/4 cup white sugar
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 quarts oil for deep frying
  • 1 cup confectioners' sugar for dusting

DIRECTIONS

  1. In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
  2. Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
  3. Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2003 by PEANUT4100
This is my favorite recipe so far and I have gotten a lot of compliments on this recipe and everyone has asked me for it that has tasted the doughnuts. I did dissolve the yeast in 1/4 cup of lukewarm water instead of using a mixer, you may have to increase the flour if you use this method, and let rise till double, then shape or cut, then let rise again. I also used a glaze of 3 cups powdered sugar, and 1 1/2 teaspoons vanilla, and 3-4 tablespoons milk.

7 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2004 by chellebelle
For the person who wondered why their doughnuts didn't rise... this recipe isn't very specific about the temperature of the liquid to be mixed into the yeast/flour mixture. The instruction "until butter melts" could end up with the liquid too hot and that will kill the yeast. Use an instant read or candy thermometer and check that the liquid is at around 120°F-130°F for "rapid rise" active dry yeast 110°F-115°F for regular active dry yeast.

5 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2006 by usafmommy
it was ok i just think it could have tasted better, they got really hard quick. Also they just had a really doughy taste

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 9

Amount Per Serving

Calories: 543

  • Total Fat: 26.7g
  • Cholesterol: 63mg
  • Sodium: 207mg
  • Total Carbs: 68.7g
  •     Dietary Fiber: 1.6g
  • Protein: 7.7g

VIEW DETAILED NUTRITION

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