Basic Fried Doughnuts |
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| Ingredients: | ||||||||||||||||||||||||||
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1 1/2 cups milk 1/3 cup vegetable shortening 1 tablespoon plus 2 teaspoons instant yeast 1/3 cup warm water 2 eggs, beaten 1/4 cup sugar 1 1/2 teaspoons salt 1 teaspoon nutmeg 5 1/2 cups all-purpose flour, plus more for dusting Vegetable oil, for frying ( 1/2 to 1 gallon, depending on fryer) |
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| Preparation: | ||||||||||||||||||||||||||
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In a medium saucepan over medium, heat the milk just until warm enough to melt the shortening. Place the shortening in a bowl and pour the warmed milk over it. 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 the flour is incorporated. Increase the speed to medium and beat until well combined. Add the remaining flour, combining on low speed at first, 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 the dough to ¼-inch thick. Cut out the dough using a 2 1/2-inch doughnut cutter or pastry ring. Set the cut doughnuts on a floured baking sheet, cover lightly with a towel, and let rise for 30 minutes. Heat the oil in a deep fryer or Dutch oven to 365 degrees. Three or four at a time, gently place the doughnuts into the oil. Cook for 1 minute per side, then transfer the doughnuts to a cooling rack placed in baking pan (to catch drips). Allow to cool for 15 to 20 minutes prior to glazing, if desired. |
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