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Recipes - Doughnuts

Recipe Name

Doughnuts

Submitted by RoxyRey
Recipe Description Homemade Doughnuts
Quantity 12 Quantity Unit doughnuts Servings  
Prep Time (minutes) 695 Cook Time (minutes) 35 Ready In (minutes) 730
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/4
cupSplenda
1
1/8
cupsmilk, warm
3
teaspoonsyeast, active dry
2
largeeggs
1
1/4
sticksUnsalted butter melted
4
cupsall-purpose flour
2
tablespoonsall-purpose flour, extra, for dusting
1/2
teaspoonsalt
Steps
Sequence Step
1Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
2In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
3Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
4Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
5The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
6Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don''t seem to be rising much, move the pan to a warm place.
7Fry at 350'' using shortening or vegetable oil. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they''re golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
8Place the doughnuts on paper-towel-lined-plates to drain. Don''t worry if they''re a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
9Glaze as wanted.






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