Yeasted Doughnuts

"Necessity is the mother of invention or doing it yourself,so I'm now looking for a great doughnut recipe and this is the first of many from Cook's Illustrated! A Krispy Creme Shop might as well be on another planet it is so far from our house and I have a 5 gallon container of Canola oil in my cold room for frying. So here is a doughnut recipe if you don’t have a doughnut cutter, you can improvise with 2 biscuit cutters: a standard size cutter (about 2½ inches) for cutting out the doughnuts and a smaller one (about 1¼ inches) for cutting out the holes. For those adept with chopsticks, long-handled cooking chopsticks are the best tool for removing the doughnuts with holes from the hot fat. Otherwise, use a slotted spoon, tongs, or Chinese skimmer. Don’t try to make this dough by hand or in a food processor; your hands or the metal blade will heat the butter too much and make the dough greasy. These doughnuts are best eaten the day they are made."
photo by a user photo by a user
Ready In:
3hrs 41mins
16 doughnuts




  • In a medium bowl, whisk together 3 cups of the flour, the yeast, 6 tablespoons sugar, and the salt. Set aside.
  • Place the milk and eggs in the bowl of a standing mixer fitted with the dough hook. Add the flour mixture and mix on low speed for 3 to 4 minutes, or until a ball of dough forms. Add the softened butter one piece at a time, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a soft ball.
  • Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temperature until nearly doubled in size, 2 to 2½ hours. Place the dough onto a floured surface and, using a rolling pin, roll it out to a thickness of ½ inch. Cut the dough using a 2½- or 3-inch doughnut cutter, gathering the scraps and rerolling them as necessary. Place the doughnut rings and holes onto a floured baking sheet. Loosely cover with plastic wrap and let rise at room temperature until slightly puffy, 30 to 45 minutes.
  • Meanwhile, fit a candy thermometer to the side of a large Dutch oven. Add the shortening to the pot and gradually heat the shortening over medium-high heat to 375 degrees. Place the rings and holes carefully into the hot fat 4 or 5 at a time. Fry until golden brown, about 30 seconds per side for the holes and 45 to 60 seconds per side for the doughnuts. Remove the doughnuts from the hot oil and drain on a paper towel–lined rimmed baking sheet or wire rack. Repeat with the remaining doughnuts, returning the fat to temperature between batches. Cool the doughnuts for about 10 minutes, or until cool enough to handle. Roll the warm doughnuts in the remaining 1 cup sugar. Serve warm or at room temperature.

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<p><img src= border=0 alt=Photobucket /> <br /><img src= alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the&nbsp;&nbsp;one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food!&nbsp;</p>
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