Yeast-Raised Doughnuts
Light, airy yeast-raised doughnuts fried until golden — the King Arthur classic, perfect for glazing or filling.
Ingredients
- 3 cups all-purpose flour
- 0.25 cup granulated sugar
- 0.50 tsp salt
- 2 tsp instant yeast
- 0.25 tsp nutmeg
- — large egg
- 1 cup milk
- 2 tbsp unsalted butter
- 0.50 tsp vanilla extract
- 6 cups peanut oil
- — granulated sugar
- — ground cinnamon
- — powdered sugar
- — milk
Equipment
- large bowl
- round cutter
- heavy frying pan
- skillet
- slotted spoon
Instructions
Make the Dough
In a large bowl or the bowl of a stand mixer, whisk together 3 cups all-purpose flour , 0.25 cup granulated sugar , 0.50 tsp salt , 2 tsp instant yeast , and 0.25 tsp nutmeg .
In a small bowl, whisk together large egg , 1 cup milk , 2 tbsp unsalted butter (melted), and 0.50 tsp vanilla extract . Add the wet ingredients all at once to the dry ingredients.
Mix and knead to make a soft dough. Cover and let rest for 5 minutes .
Knead and Rise
Knead the dough for 6-8 minutes until smooth and soft.
Place the dough in a lightly greased large bowl . Turn to coat the top with oil. Cover and let rise for 1.5-2 hours until doubled in bulk.
Shape the Doughnuts
Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4 inch thick.
Cut out doughnuts with a 2 1/2 to 3 inch round cutter .
Cover loosely with greased plastic wrap and let rise for 30-60 minutes until doubled.
Fry
Heat 6 cups peanut oil or vegetable shortening in a heavy frying pan or skillet to 350°F.
Carefully place the doughnuts in the oil, 2 or 3 at a time. Fry until golden brown, then turn over and cook the second side. Each side should take about 1 minute .
Remove from the oil with a slotted spoon and drain on absorbent paper.
Finish
Fill or frost doughnuts as desired. For a simple finish, dredge in a mixture of granulated sugar and ground cinnamon while still warm, or dip in a glaze made from powdered sugar and milk .
View Cooklang Source
---
title: Yeast-Raised Doughnuts
description: "Light, airy yeast-raised doughnuts fried until golden — the King Arthur classic, perfect for glazing or filling."
servings: 16
time: 2 hours 16 minutes
tags:
- donut
- baking
- fried
- dessert
cuisine: American
difficulty: intermediate
source: https://www.kingarthurbaking.com/recipes/yeast-raised-doughnuts-recipe
---
== Make the Dough ==
In a large bowl or the bowl of a stand mixer, whisk together @all-purpose flour{3%cups}, @granulated sugar{1/4%cup}, @salt{1/2%tsp}, @instant yeast{2%tsp}, and @nutmeg{1/4%tsp}.
In a small bowl, whisk together @large egg{1}, @milk{1%cup}, @unsalted butter{2%tbsp} (melted), and @vanilla extract{1/2%tsp}. Add the wet ingredients all at once to the dry ingredients.
Mix and knead to make a soft dough. Cover and let rest for ~resting{5%minutes}.
== Knead and Rise ==
Knead the dough for ~kneading{6-8%minutes} until smooth and soft.
Place the dough in a lightly greased #large bowl{}. Turn to coat the top with oil. Cover and let rise for ~first rise{1 1/2-2%hours} until doubled in bulk.
== Shape the Doughnuts ==
Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4 inch thick.
Cut out doughnuts with a 2 1/2 to 3 inch #round cutter{}.
> Re-roll scraps once to cut additional doughnuts. Over-working the scraps makes tough doughnuts.
Cover loosely with greased plastic wrap and let rise for ~second rise{30-60%minutes} until doubled.
== Fry ==
Heat @peanut oil{6%cups} or vegetable shortening in a #heavy frying pan{} or #skillet{} to 350°F.
Carefully place the doughnuts in the oil, 2 or 3 at a time. Fry until golden brown, then turn over and cook the second side. Each side should take about ~frying per side{1%minute}.
Remove from the oil with a #slotted spoon{} and drain on absorbent paper.
== Finish ==
Fill or frost doughnuts as desired. For a simple finish, dredge in a mixture of @granulated sugar{} and @ground cinnamon{} while still warm, or dip in a glaze made from @powdered sugar{} and @milk{}.