YEAST RAISED DOUGHNUTS
Leah Lipszyc
DOUGHNUT
DESSERT
Soft, fluffy, and lightly sweet, these classic yeast-raised doughnuts rise beautifully and fry to a delicate golden crust. Perfect for glazing, sugaring, or filling with your favorite jelly, they’re the type of doughnut that reminds you of true bakery craftsmanship.
Ingredients
8 oz sugar (approx. 1⅓ cups)
1 oz salt (2 Tbsp)
6 oz shortening (or ¾ cup oil)
6 oz eggs (≈ 3 eggs)
2 lb water (≈ 4 cups)
½ oz vanilla (≈ 1 Tbsp + 2 tsp)
⅛ oz nutmeg (≈ 1 tsp)
4 oz yeast (4 Tbsp)
3 lb 10 oz bread flour (≈ 13¾ cups)
Directions
Mix & Knead:
Combine all ingredients and knead until smooth.
Rest:
Allow dough to rest for 15 minutes.
Roll:
Roll dough to ⅜–½ inch thickness.
Cut Doughnuts:
Cut shapes and set aside scraps.
Relax dough scraps before re-rolling.
Fry:
Heat oil to 380°–385°F.
Fry doughnuts 1 minute or until golden on each side.
Drain:
Place on brown paper to drain excess oil.
Cool & Fill:
Let doughnuts cool completely.
(Beat jelly beforehand to smooth it for filling.)
