The Best Recipe for Yeast-Raised Glazed Donuts.
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