Yeast ring doughnuts
When it's time to make the doughnuts, make this one. For best results, I suggest starting yesterday. Make the dough a day ahead so it has time to develop flavor. The yeast will be happier for it and then so will you for the better doughnut.
Ingredients
Doughnut dough
- 600 g All purpose flour
- 57 g Fresh yeast 21 g instant yeast
- 10 g Salt
- 1 g Freshly grated nutmeg
- 75 g Large eggs 1 egg and 1 yolk
- 115 g Shortening 143 g butter
- 39 g Sugar
- 350 g Water
- 39 g Non-fat dry milk
- 10 g Baking powder
Glaze
- 1 C Powdered sugar
- 1 t Corn syrup
- As needed Boiling water
Instructions
Mix the doughnut dough
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Add water, eggs, yeast and all dry ingredients to the bowl. Mix 2 minutes on low speed.
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Add shortening and all old dough.* Mix 8 minutes on speed 2
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Mix 3 minutes on speed 3. Finished dough will be sticky but clean the bowl.
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Place finished dough in prepared bin. Refrigerate at least 4 hours, but preferably over night.
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Roll to approximately 1/2 thick. Cut shapes, proof 10-20 minutes.#
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Fry at 350° - 375° till done. Remove to draining rack or cinnamon sugar.
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If you are making Bismarks, Allow to cool before filling.
Make the glaze
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Add the powdered sugar and corn syrup to a metal bowl.
Whisk in a teaspoon of hot water at a time. It is a small amount, but just a few drops makes the difference between a nice stiff glaze, which will run a bit on hot doughnuts, and soup which will hardly cover at all.
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You can adjust the ratios as you prefer and double the recipe easily.
If you prefer lemon flavored glaze, fresh squeezed lemon juice before the water is a good way to get flavor as is fresh zest.
Recipe Notes
- *In bakeries, often the bits which remain after the doughnuts are cut is saved and added to the new mix of dough.
- #Proof times are entirely dependent on the heat of the place and the doughnuts. The dough will tell you more about when it is ready than a clock. Look for well risen dough. It takes some practice to know when it is too much, but a jiggly is getting close. As with most things yeast raised, it is better to catch it early than late.
- I don't find a doughnut cutter useful. It has but one use. I prefer ring cutters which are sold in various sized kits and have a multitude of uses.
- Bismarks are the whole dough round fried as is with no hole cut out. They will require a bit more time in the fryer to fully cook.
- Of course, any holes you cut out are excellent baker treats. Share if you wish