Any Home Bakers Here?

this is my old standby can cut it in half easy fry them in cast iron skillet and if you do not use vegetable shortening they will not come out as nice trust me
Old Fashioned Yeast Doughnuts

Ingredients

2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

Directions

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Keep a cookie sheet or tray under racks for easier clean up.
 
You gals that bake donuts in the pans - how many does a batch make? I am thinking about getting a doughnut pan so I can have warm fresh donuts every once in a while. I love donuts but my doughnut recipe makes about 4 dozen, which is too much for just 2 of us.

I have 2 or 3 recipes for baked doughnuts and they make from 6 - 12 doughnuts.
 

New posts New threads Active threads

Back
Top Bottom