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My review
Yeast Doughnuts
6
Emtmom
"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."
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Ingredients
2 h 45 m servings 542Original recipe yields 9 servings (18 doughnuts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 3745 Ratings
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Most helpful positive review
5/24/2009
This is a good recipe for anyone wanting to make donuts similar to your local donuts shop. They are not cake donuts and if they turn out like that, then you didn't make them correctly. I recomme...
Most helpful critical review
9/29/2004
For the person who wondered why their doughnuts didn't rise... this recipe isn't very specific about the temperature of the liquid to be mixed into the yeast/flour mixture. The instruction "unti...
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Least positive
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9/29/2004
For the person who wondered why their doughnuts didn't rise... this recipe isn't very specific about the temperature of the liquid to be mixed into the yeast/flour mixture. The instruction "unti...
5/24/2009
This is a good recipe for anyone wanting to make donuts similar to your local donuts shop. They are not cake donuts and if they turn out like that, then you didn't make them correctly. I recomme...
11/12/2002
This is my favorite recipe so far and I have gotten a lot of compliments on this recipe and everyone has asked me for it that has tasted the doughnuts. I did dissolve the yeast in 1/4 cup of luk...
11/18/2007
Very good. I probably could have let them rise a bit longer to make them fluffier, though- the next day they were a bit hard already. I used the suggestion of using confectioner sugar and milk t...
10/9/2009
Great recipe it's very similar to one I have been using for years. A tip for first timers: the side that you have facing up while rising turn them over and deep fry that side down first and it w...
9/11/2001
These were delicious! You've got to try these! Smelling them cook was almost as good as eating them. I coated some with cinnamon sugar in a ziploc bag, and dipped the rest in glaze. YUMMY! My so...
1/20/2011
I followed directions perfectly and waited 3 hours for the dough to rise. Never did. Will throw this recipe out. Never will try this one again. It does not even rate a 1 star.
9/13/2010
The recipe did not rise. Someone might happen get some good results possibly from this, but very bad directions.
11/2/2006
it was ok i just think it could have tasted better, they got really hard quick. Also they just had a really doughy taste