Yeast Donuts – The Best Yeast Raised Donuts Recipe
The Quest for creating the perfect Yeast Raised Bakery Style Donut. Fun on the Homestead is participating is a pantry challenge #projectpantry. As I looked into my pantry, I had a 50lb bag of flour, All Purpose, King Arthur Flour I wanted to use up and rotate through. This provided the perfect opportunity to create the best yeast raised donut this Homestead has ever created. We got the texture down pretty quickly. However, the flavor left a lot to be desired. Until… I went on my research binge. I kept going back to hard candy (I know a little crazy) but, I wanted to create great flavor without adding a lot more ingredients due to we had the perfect texture down. Anybody familiar with yeast dough knows, yeast dough has a mind of its own.
Well, I am sharing with you the secret. LorAnn’s bakery emulsions. Buttery Sweet Dough Bakery Emulsion will be the “secret ingredient” in your baked goods & frostings! In your recipes calling for vanilla extract, try substituting Buttery Sweet Dough for a flavor update you will not be disappointed.
So here is the best glazed, yeast, raised, donut recipe. Just for you!
Glazed Donuts- Yeast Raised- Bakery Type
The Best Recipe for Yeast-Raised Glazed Donuts.
- 1 1/4 Cups Warm Water Save a 1/4 Cup to bloom your yeast
- 1 1/4 tbsp Yeast
- 1 tsp Sugar
- 3 3/4 Cups King Arthur All Purpose Flour I tried using other types of flour. King Arthur produced the fluffiest donuts
- 1/2 Cup Sugar
- 1/4 Cup Shortening Not Butter Shortening
- 1 Large Egg
- 1/2 tsp Salt
- 2 tsp Buttery Sweet Dough, Bakery Emulsion You can use Vanilla Extract-But, it will not produce the bakery type Donut recipe
- 1/2 tsp Nutmeg or Mace
Please do not make any substitutes for this recipe. If you want to create a bakery type yeast raised donut.
I also found using my bread machine on the dough cycle produced a more delicate donut.
In a bowl - Start your yeast -1/4 cup of warm water, yeast, and 1 tsp of sugar. Mix well and allow to bloom.
Either in your bread machine or mixing bowl - Add your flour, sugar, salt, nutmeg, egg, shortening, Buttery Sweet Dough, Bakery Emulsion, water, and yeast mixture.
**Bread Machine- Turn it on dough cycle**
**Mixer** -Combine mix on low to combine ingredients - switch to dough hook and knead for 3 minutes. Oil your bowl and cover and allow to proof the rise should be double the size.
After the dough has proofed. Turn the dough on a floured surface and punch down. Let the dough rest for 10 minutes.
Roll the dough out to 1/2" - 3/4" thickness. (depends on how you like your donuts. Cut out your donuts.
Place on a lightly oiled/floured baking pan. Cover with plastic wrap. Let rise for at least 30 minutes or until double the size.
Turn on your deep fryer 360 degrees ( I used shortening for the oil - this was the best result for the donuts)
Once the oil has achieved temperature - Gently remove the donuts from the baking pan and place in the fryer.
Fry until lightly browned -flipping the donuts midway through the frying.
Remove the donuts from the fryer and place on a paper towel - this will allow the paper towel to absorb the oil. I found placing the donuts on a rack the donuts were oily.
Glaze your donuts while still warm.
We used a simple glaze as well as cinnamon sugar.
If you are looking to create a bakery type yeast raised donut. Please do not substitute the ingredients.
We have made this donut recipe several times and the ingredients we have listed created the most authentic tasting donut.
King Arthur's All Purpose Flour
LorAnn's Bakery Emulsions
The Secret to the Best Donuts-
Buttery Sweet Dough Baking Emulsion
LorAnn’s Buttery Sweet Dough baking & flavoring emulsion has the rich taste of creamery butter combined with a hint of citrus and vanilla that will give your homemade sweet breads, pastries, donuts, and buttercream frostings an irresistible “bakery shop” flavor. The aroma and flavor reminds us of a Danish pastry fresh from the bakery!
Buttery Sweet Dough Bakery Emulsion will be the “secret ingredient” in your baked goods & frostings!In your recipes calling for vanilla extract, try substituting Buttery Sweet Dough for a flavor update.
1 teaspoon baking extract = 1 teaspoon emulsion
Here is the recipe for the Perfect Vanilla Glaze
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