Raised Doughnuts

Though yeast breads may seem intimidating, don't be fooled. These are not difficult to make and nothing can compare to the texture and taste of a raised donut. You will be glad you gave these a try.

Course Breakfast, Brunch, Dessert

Keyword Donuts, Doughnuts

Equipment

Deep fat fryer (optional)

Ingredients

1¼ cups whole milk
2¼ tsp active dry yeast one package
2 large eggs
8 tbsp butter (1 stick) melted and cooled
¼ cup granulated sugar
1 tsp kosher salt
4¼ cups all-purpose flour plus more for rollingout the dough
2 quarts canola oil or other neutral oil for frying

Instructions

Heat the milk until it is warm but not hot, about 90 degrees. Sprinkle yeast over the warm milk and stir lightly. Let sit until the mixture is foamy, about 5 minutes.
Using a stand mixture fitted with a dough hook, beat the eggs, butter, sugar and salt and milk and yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at time, if the dough is too wet.
Grease a large bowl with a little oil. Transfer the dough to the bowl and cover with plastic wrap. Allow to raise at room temperature until it doubles in size, about 1 hour.
Turn the dough out onto a well-floured surface, and roll it to ½-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
Place the doughnuts on two parchment lined baking sheets, allowing plenty of room between each one. Cover with a kitchen towel, and let raise in a warm place until they are slightly puffed up and delicate, about 45 minutes to an hour.
About 15 minutes before the doughnuts are done raising, put the oil in a heavy-bottomed pot or deep fat fryer and heat the oil to 350°F
Meanwhile, line cooling racks, baking sheets or plates with paper towels.
Carefully, add the doughnuts to the oil, a few at a time. (I like to cut the parchment paper around each doughnut and then gently slide the doughnut in cradling it with a spatula or wire meshed 'spider'.
When the bottoms are deep golden, (about 1 minute), use a slotted spoon or spider to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 350°F. Glaze, frost or fill as desired and serve as soon as possible.