GLAZED YEAST DONUTS
Leavened with yeast and gently fried in hot vegetable oil, these donuts are puffy, golden, and light as a feather. Give them a quick dip in our lemon, strawberry, or chocolate glaze -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 4h45m
Yield Makes about 12, plus holes
Number Of Ingredients 14
Steps:
- Lemon Confectioners'-Sugar Glaze: Whisk together confectioners' sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
- Donuts: Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.
- Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.
- Cut out 24 three-inch squares of parchment. Spray two baking sheets with oil; arrange parchment squares in a single layer on them. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 1/2-inch donut cutter, cut out donuts (or use a 2 1/2-inch cookie cutter to cut out rounds, then cut out holes with a 1-inch round cutter). Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.
- Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for donuts (1 1/2 to 2 minutes for holes), maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
- While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets and donuts are cool, about 1 hour.
GLAZED YEAST DOUGHNUTS
Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make.
Provided by Sanah
Categories Bread Yeast Bread Recipes
Time 2h55m
Yield 24
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
- In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
- On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
- Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
- To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 29.4 g, Cholesterol 23.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 53.6 mg, Sugar 13.2 g
YEAST DOUGHNUTS
These light and airy doughnuts make a terrific treat for the holidays. You may dip them in chocolate glaze or add candy sprinkles if you wish.
Provided by Emtmom
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 9
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
- Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
- Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.
Nutrition Facts : Calories 542 calories, Carbohydrate 68.7 g, Cholesterol 56.5 mg, Fat 26.7 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 191.3 mg, Sugar 30.9 g
YEAST DOUGHNUTS
Provided by Food Network Kitchen
Time 2h20m
Yield 12 doughnuts (plus 12 doughnut holes)
Number Of Ingredients 17
Steps:
- Make the doughnuts: Put 1/4 cup warm water (110 degrees F to 115 degrees F) in a stand mixer bowl. Add a pinch of granulated sugar, then sprinkle the yeast on top; let stand until foamy, about 10 minutes.
- Whisk 1/2 cup granulated sugar, the milk, eggs, 4 tablespoons melted butter, the lemon zest, salt and vanilla in a separate bowl. Add to the yeast mixture and whisk to combine. Using the dough hook on medium speed, gradually beat in the flour, scraping down the bowl as needed. Continue beating until the dough gathers around the hook, about 3 minutes. Turn out onto a clean surface and shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 30 minutes. (If making the dough ahead, punch it down, wrap in plastic and refrigerate overnight; bring to room temperature before continuing.)
- Turn the dough out onto a lightly floured surface; roll out into a 12-inch round, about 1/2 inch thick. Cut out 12 circles with a floured 3-inch-round cookie cutter, then cut out the centers with a 3/4-inch-round cutter. Line a baking sheet with parchment paper and lightly coat with cooking spray. Arrange the doughnuts and doughnut holes on the baking sheet, leaving space between each; cover loosely with plastic wrap and set aside at room temperature until slightly puffed, about 30 minutes.
- Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the oil and peel off the parchment with tongs. Fry until golden, 1 minute 30 seconds to 2 minutes per side. (Fry the doughnut holes 1 minute per side.) Remove with a slotted spoon and drain on paper towels. Bring the oil back to 340 degrees F and repeat with the remaining doughnuts.
- Make the glaze: Whisk the confectioners' sugar, milk, lemon zest, vanilla and salt in a bowl. Dip the warm doughnuts in the glaze.
BAKED YEAST DOUGHNUTS
These doughnuts are light, fluffy, pillows of joy. I was looking for a recipe for baked doughnuts that are fluffy and soft liked the fried version and these are it. From Tartelette blog, this is what she has to say "They are a tad chewier and more like soft pillows of dough" Oh, and these are best right out of the oven.
Provided by valgal123
Categories Breads
Time 3h10m
Yield 24 doughnuts, 24 serving(s)
Number Of Ingredients 10
Steps:
- Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar and set aside for five minutes or so to let it proof. Stir the butter into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. Adjust the dough texture by adding flour a few tablepsoons at a time or more milk. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
- Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place, and let rise for an hour or until the dough has roughly doubled in size.
- Punch down the dough and roll it out 1/2-inch thick on your floured countertop. With a 2-3 inch cookie cutter, stamp out circles in the dough . Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
- Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
- Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
- Makes 1 1/2 - 2 dozen medium doughnuts.
OLD-FASHIONED YEAST DOUGHNUTS
Provided by Florence Fabricant
Categories dessert
Time 3h
Yield 12 doughnuts
Number Of Ingredients 9
Steps:
- Place the water in a large bowl or in the bowl of an electric mixer. Sprinkle the yeast over it and stir it in. Add the milk, quarter-cup sugar, salt, egg and three tablespoons vegetable oil and mix. Beat in one cup of the flour until the mixture is smooth.
- Sift another cup of flour with the nutmeg or mace and stir it into the batter mixture with a wooden spoon. Add enough of the remaining flour to make a soft but manageable dough. Cover and set aside to rise until doubled, about one hour.
- Punch the dough down and turn it out onto a well-floured surface. Dust it liberally with flour and knead 8 or 10 times, until elastic and smooth. Cover dough with large inverted bowl and rest for 15 minutes.
- Use a floured rolling pin to roll the dough to one-half-inch thickness. Cut with a floured three-inch doughnut cutter and, using a spatula, carefully place the cut doughnuts on a floured cloth or surface. Reroll the scraps and cut more doughnuts. Cover the cut doughnuts with a cloth and allow to rise until doubled, about 45 minutes.
- Meanwhile, pour at least two inches of oil into a deep pan and bring it to 375 degrees over moderate heat. When the doughnuts have risen, slide them into the oil with a spatula and fry them, two or three at a time a minute or so on each side, until golden brown. Lift them out of the oil with a slotted spoon and place them on several thicknesses of paper towel to drain. Dust them with sugar while they are still warm.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 39 milligrams, Sugar 0 grams, TransFat 0 grams
ALTON BROWN'S YEAST DOUGHNUTS
Good old A.B. sure does know his way around the kitchen! Here's a great recipe from Good Eats I thought I'd post. We're making these right now and I cannot wait to eat some! You will need a kitchen scale for this, as you have to weigh the flour. Cooking time includes time to rise.
Provided by Cynna
Categories Breads
Time 2h20m
Yield 20-25 serving(s)
Number Of Ingredients 10
Steps:
- Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening.
- Place the shortening in a bowl and pour warmed milk over. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes.
- After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
- Add the eggs, sugar, salt, nutmeg, and half of the flour.
- Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
- Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
- Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes.
- Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole.
- Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Preheat the oil in a deep fryer or Dutch oven to 365 degrees F.
- Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side.
- Transfer to a cooling rack placed in baking pan.
- Allow to cool for 15 to 20 minutes prior to glazing, if desired.
Nutrition Facts : Calories 184.7, Fat 5.1, SaturatedFat 1.7, Cholesterol 23.7, Sodium 191.9, Carbohydrate 29.1, Fiber 1.2, Sugar 2.7, Protein 5.2
More about "yeastdonuts recipes"
HOW TO MAKE YEASTED DOUGHNUTS | COOK'S ILLUSTRATED
From cooksillustrated.com
YEAST-RAISED DOUGHNUTS | KING ARTHUR BAKING
From kingarthurbaking.com
DONUT DREAMS - FRESH HAND MADE YEAST RISEN DONUTS
From donutdreams.ca
HOMEMADE YEAST DOUGHNUTS RECIPE FROM DINE AND DISH
From dineanddish.net
YEAST DONUTS RECIPE | EAT SMARTER USA
From eatsmarter.com
EASY YEAST DOUGHNUTS RECIPE (VEGAN & DELICIOUS) - CARLO CAO
From carlocao.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
PERFECT YEAST DOUGHNUTS | HOMEMADE DONUTS RECIPE, …
From pinterest.ca
A LIST OF FOODS CONTAINING YEAST - LEAFTV
From leaf.tv
BAKER'S DOZEN OF HOMEMADE YEAST DOUGHNUTS - THE SUGAR PIXIE
From thesugarpixie.net
HOMEMADE YEAST DONUTS - FEAST AND FARM
From feastandfarm.com
YEAST CLUSTER - DONUTS | WESTON FOODS FOODSERVICE
From westonfoodservice.com
CANDIDA DIET FOOD, ANTI YEAST DIET FOOD LIST - THE YEAST DIET
From theyeastdiet.com
YEAST DONUTS | BAKING PROCESSES | BAKERPEDIA
From bakerpedia.com
THE ULTIMATE GUIDE TO DONUTS: TYPES OF DONUTS EXPLAINED
From webstaurantstore.com
THE SCIENCE OF BASIC YEAST-LEAVENED DONUTS (+ RECIPE)
From foodcrumbles.com
HOMEMADE DONUT RECIPE: BASIC YEAST TYPE - RESTLESS CHIPOTLE
From restlesschipotle.com
HEART-SHAPED JAM-FILLED YEAST DONUTS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
HOW TO MAKE YEAST DOUGHNUTS | KING ARTHUR BAKING
From kingarthurbaking.com
EASY YEAST RAISED DONUTS - CHEF LOLA'S KITCHEN (VIDEO)
From cheflolaskitchen.com
HEALTHY DONUT RECIPES | EATINGWELL
From eatingwell.com
YEAST SHELL - DONUTS | WESTON FOODS FOODSERVICE
From westonfoodservice.com
HOMEMADE YEAST DOUGHNUTS RECIPE | ALTON BROWN
From altonbrown.com
10 BEST BAKED YEAST DOUGHNUTS RECIPES | YUMMLY
From yummly.com
YEAST DONUTS - 31 RECIPES, PAGE 2 | TASTYCRAZE.COM
From tastycraze.com
HOW TO MAKE GLAZED YEAST DONUT, RECIPE, BAKER BETTIE
From bakerbettie.com
110 YEAST DONUTS IDEAS | YEAST DONUTS, FOOD, RECIPES
From pinterest.ca
EASY YEAST DONUTS - GREATIST
From greatist.com
FLUFFY YEAST DOUGHNUTS RECIPE - LAUREN GROVEMAN | FOOD & WINE
From foodandwine.com
HOMEMADE YEAST DONUTS | PAULA DEEN
From pauladeen.com
HOMEMADE YEAST DONUTS - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
YEAST RAISED DONUT RECIPE, SCRUMPTIOUS OLD FASHIONED TREAT!
From momfoodie.com
BEST DOUGHNUT RECIPES | RED STAR® YEAST
From redstaryeast.com
GLAZED YEAST DOUGHNUTS - RED STAR® YEAST
From redstaryeast.com
YEAST DONUTS | KITCHENGETAWAY.COM
From kitchengetaway.com
8 HIGH-YEAST FOODS TO AVOID - WEBMD
From webmd.com
WHICH IS THE SUPERIOR DONUT: A CAKE DONUT OR A YEAST DONUT?
From huffpost.com
EASY SOFT YEAST DONUTS RECIPE - EAZY PEAZY DESSERTS
From eazypeazydesserts.com
PERFECT YEAST DOUGHNUT RECIPE - HOMEMADE DONUTS
From christinascucina.com
NATURAL YEAST DONUTS! - WEED 'EM & REAP
From weedemandreap.com
You'll also love