Yeast Doughnuts

Serves:

20 to 25 doughnuts

Ingredients

1 1/2 cups milk

2 1/2 ounces vegetable shortening, approximately 1/3 cup

2 packages instant yeast

1/3 cup warm water (baby bottle warm)

2 eggs, beaten

1/4 cup sugar

1 1/2 teaspoons salt

1 teaspoon freshly ground nutmeg

3 cups  all-purpose 50/50 wheat/white flour mix, plus more for dusting surface

Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

Directions

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Glaze:

¼ cup milk

1-teaspoon pure vanilla

2 cups XXX confectioners’ sugar

In small sauce pan, heat milk, add vanilla and stir in XXX sugar.  Continue stirring until smooth.

Dip top of one doughnut at a time, invert and cool for 10 minutes before plating the glazed doughnuts.

I topped mine with, lavender blooms, coconut, sprinkles and violet blooms.  This is a beautiful display for Easter Brunch.

Please try this and enjoy!!!!!!

What is proofing yeast?

Proof the yeast to make sure it's active. Add two packets active dry yeast to 1/4 c. warm water (between 110 and 115 degrees F) and stir to dissolve. (The water should feel like a pleasantly warm shower, or about the temperature you'd use for a baby's bottle. If it feels uncomfortably hot, it will probably kill the yeast.) Add one teaspoon of sugar and let the yeast sit for five minutes. If the yeast is foamy and smells like bread, it's active.

Proofing is the formal name for the process that happens when you let dough rise. 

During proofing (or proving), yeast leavens the dough when fermentation produces carbon dioxide gas that puffs it up. Dough should be proofed in a warm place without draughts and covered with a clean kitchen towel to prevent a crust from forming.

 Depending on the recipe, dough may be proofed once or more.