Yeast Raised Doughnuts
Source of Recipe
wwwcof msn Community
Recipe Introduction
Makes about 2 dozen doughnuts
List of Ingredients
1 1/4 cups milk
1/3 cup butter or margarine, cut up
5 cups unsifted all-purpose flour
2 envelopes active dry yeast
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground nutmeg
2 eggs
Vegetable oil (for frying)
Recipe
Procedure
1. Heat milk and butter in a small saucepan over low heat until very warm. ("Very Warm" should feel comfortably warm when dropped onwrist.) Butter does not have to melt.
2. Combine 2 cups of the flour, yeast, sugar, salt and nutmeg in a large bowl. With electric mixer on low speed, stir in warm milk mixture until smooth.
3. Beat on medium speed 2 minutes, occassionally scraping bowl. Beat in 1/2 cup more flour and the eggs.
4. Stir in about 1 1/2 cups more flour with spoon to make a soft dough. Turn out onto lightly floured surface; knead until smooth and elastic, about 8 minutes, adding only enough of remaining cup of flour to keep dough from sticking.
5. Place dough in oiled bowl, turning dough oer so that top of dough is oiled. Cover bowl with a towel; let rise in a warm place, away from drafts, 1 to 1 1/2 hours or until double in volume.
6. Punch dough down; knead 8 to 10 times to remove any large bubbles; cover with bowl; let rest 15 minutes. Meanwhile, oil two large cookie sheets.
7. Roll dough 1/4 inch thick; cut with floured 3 - 3 1/2 inch doghnut cutter. Lift of trimmings and doughnut centers. Press trimmings together; reroll and cut. Transfer doughnuts to cookie sheets; brush top with oil to prevent a skin from forming. Cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in volume.
8. Fill a large saucepan 1/2 full with vegetable oil. Heat to 370 degrees (use a deep-fat thermometer). Carefully lower donuts into oil. Fry 3 at a time, turning once, about 3 to 5 minutes or until golden and puffed. Drain on paper towelling; cool.
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