Yeasted Donut

Prep Time: 60 min | Cook Time: 10 min | Servings: 12 

 

Ingredients

Dry Ingredients:

• Better Batter Flour (choose one)
  • 420g Bread Flour
  • 480g Original Blend
  • 420g Artisan (whole grain style, not traditional style color)
  • 454g Pizza Crust Mix (no additional salt needed if you choose this option)
• 2 1/4 tsp (9g) instant or active dry yeast
• 1/2 cup (100g) white sugar or Maple Sugar
• 1 1/2 tsp (9g) salt

Wet Ingredients

• 360g to 400g milk, or DF milk, or water, warmed to 110°F
• 56g vegetable oil

Glaze ingredients

• 1/3 cup (120ml) melted butter or DF margarine
• 2 cups (400g) powdered sugar
• 1 1/2 tsp (6.5g) vanilla extract
• 4 – 6 Tbsp hot water
• 1/4 - 1/2 c cocoa, if desired, for chocolate glaze (vary the amount to taste)

Additional Ingredients

• 2 quarts (8 cups) of high heat oil for frying
• parchment paper
• additional powdered sugar for decorating, optional
• jam or custard for filling doughnuts, optional

 

Instructions

Mixing:
Dissolve water, yeast, and sugar in the bowl of your electric stand mixer. Let stand about 5 minutes.

Add in the salt and oil, mix well. Add half of the flour and beat on high speed until the mixture resembles a very thick batter, about 4 minutes. Llet rise for 30 minutes to 1 hour or until the batter/sponge is fluffy (almost doubled).

Add the rest off the flour to the bowl and beat on high speed for another 4 minutes, or until mixture resembles very sticky cookie dough.


Pizza crust version

Dissolve water yeast, and sugar, in the bowl of your electric stand mixer. Let stand about 5 minutes.

Add in the oil, mix well. Add half of the flour and beat on high speed until the mixture resembles a very thick batter, about 4 minutes. Let rise for 30 minutes to 1 hour or until the batter/sponge is fluffy (almost doubled).

Add the rest off the flour to the bowl and beat on high speed for another 4 minutes, or until mixture resembles very sticky cookie dough.

Roll Dough Turn dough onto a floured surface and sprinkle flour on the surface of the dough, gently turning until all surfaces of the dough are covered. Roll dough using a floured rolling pin, roll dough into a rectangle, about ½ inch thick.

Cut doughnuts. Cut 3 inch circles from the dough with a floured doughnut or biscuit cutter.

Cold proof. At this step, they can be cold proofed overnight, covered with plastic wrap, up to 48 hours. If proofing them overnight, you will have to poof them at room temperature for 90 mins or until double in size before frying. If not cold proofing, cover and let rise until doubled, about 25 – 30 minutes. 

Heat oil in deep fryer to 350°F.

Fry Doughnuts. Once doughnuts have risen, slide them carefully, a few at a time, into hot oil with wide spatula. Fry for 1-2 minutes, or until doughnuts float, then turn doughnuts and fry on the second side for about another 1 minute, or until golden brown. Repeat until completed.

Remove doughnuts from oil to rack so the oil can drain. Let the doughnuts cool for at least 2 minutes before topping or filling.

• For glazed doughnuts: In a a saucepan, over medium low heat, whisk together melted butter or margarine, powdered sugar, and vanilla - adding cocoa if desired, until a smooth glaze is achieved. Add water 1 Tbsp at a time to thin, if necessary. Dip the doughnuts into glaze and set on rack to cool.
• For Powdered doughnuts: Sift powdered sugar over doughnuts.
• For Filled doughnuts: Use a pastry bag and large tip to pipe about 1-2 Tbsp of filling into the center of each doughnut. Glaze or top with powdered sugar if desired.