Donuts


Mix:

Add yeast mixture, shorting mixture, eggs, salt, nutmeg, sugar and half the flour.
Stir on slow, then on high until well mixed.
Then add the rest of the flour and mix on high, then add the kneading hook.
Knead until the dough pulls away from the sides of the bowl

Rise:
Turn out the dough into a well oiled bowl, cover tightly, and let rise until doubled. 

Turn out:
Do not punch down. Press down gently and Fold over into quarters twice, with a final  and gentle squeeze, Just to get the biggest bubbles out.

Roll:
Roll out to 3/8 of an inch. There will be a lot of bubbles, but don't worry about them.

Cut:
Dust the sheet pan with flout

Push straight down, then twist
Reball, and let sit for an hour.

Bench Proof:
Cover with a tea towel and let rise for another half hour

Boil:
365 degree oil, put one in at a time (so they don't stick). 4 at a time. Don't crowd or the oil temp will drop and they will become oily
 1 min
Place on a upturned cake cooling rack with newspaper underneith (so it wicks away the oil) 




Glaze
.25 cups milk 
1 tsp veinella 
2 cups confectioners sugar (sifted)







Hardware:

  • Sheet Pan
  • Cooling Rack
  • Dutch oven (or fryer) with 1 Gal oil

Ingredients:

  • 1.5 cups whole milk (warmed enough to melt the shortening, and poured over the below)
  • 2.5 oz Vegetable Shortening
  • 2 packages Instant Yeast (dissolved in)
  • .3  cup warm water
  • 2 eggs
  • .25 cups sugar
  • 1 tsp fresh nutmeg
  • 1.5 tsp salt
  • 23 oz all purpose flour
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