How to cook doughnuts at home with yeast packets:
Ingredients you’ll need for doughnuts:
- 3 to 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 packages active dry yeast
- 3/4 cup milk
- 2 eggs
- 1/3 cup sugar
- 1/4 cup shortening OR butter
- Cooking oil for frying
Ingredients you’ll need for glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
Combine 1½ cups of the flour and the yeast. Heat together milk, sugar, shortening (or butter), and salt just until warm (115° to 120°), stirring constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl constantly, Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough. Continue kneading till smooth and elastic (3 to 5 minutes). Shape into a ball.
Place in greased bowl, turning once. Cover; let rise until double (45 to 60 minutes). Punch dough down; turn out onto a lightly floured surface. Divide in half, let rest 10 minutes.
- Roll each half of dough to ½-inch thickness. Cut with floured doughnut cutter or a mason jar lid ring (what I use) into doughnuts.
- Cover and let rise till very light (30 to 45 minutes).
- Heat cooking oil or shortening to 375°.
- Add doughnuts, a few at a time.
- Fry about 1 minute. Turn and fry about 1 minute more or till golden.
- Drain.
- For glaze, blend 2 cups sifted powdered sugar, ¼ cup milk, and 1 teaspoon vanilla. Dip warm doughnuts in glaze.
- Or shake in bag of granulated sugar. Makes 18 to 20.
Tip:
A doughnut with a jelly center instead of a hole is often called a bismarck.
To make bismarcks, prepare doughnut dough as directed. Roll out to ⅜-inch thickness and cut with a round 2½-inch floured cookie cutter (no hole in center). Let rise, fry, and drain as directed.
With a sharp knife, cut a slit in the side of each cooked bismarck.
Using a spoon, fill center with 2 teaspoons jam or jel-ly, as shown in bottom photo. Roll bismarcks in granulated or powdered sugar. Makes 18 to 20.
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