Yeast Raised Sugar Doughnuts- Soft doughnuts that are fried in oil and can be customized with your own favorite toppings.
With the exception of one, all the doughnut recipes here on Big Green House are of the baked variety. I have nothing against fried doughnut, they are amazing. But, baked are quicker, less messy and a bit more healthy. Just a bit. They are still doughnuts. 🍩 😉
These doughnuts are fried and they are amazing. I topped our with plain white sugar, but, you can top them with just about anything your heart desires or even eat them plain.
The Ingredients List:
- Flour + Salt
- Sugar ( plus, additional for topping)
- Egg + Vanilla
- Butter, melted
- Active dry yeast
How to Make Yeast Raised Doughnuts :
Mix Your Dough: A regular mixing bowl with wooden spoon will work fine. However, you can also use your “dough” setting on your bread machine or your electric mixer. If you are mixing by hand or mixer, let the dough rest 5 minutes after mixing and before kneading.
Knead the dough by hand or you can use the dough hook attachment with your electric mixer. After kneading, place the dough in a greased bowl and cover. Let it rise until it doubles in size…this should take 90 minutes to 2 hours.
Once it’s done, roll out the dough. It should be approximately 1/4 inch in size for thickness.
Then, cut out your doughnuts. This can be done with a cookie cutter, doughnut cutter or even a jar/glass will work. I’ve also used a band from a mason jar and it works great. If you are looking to cut out the smaller inside hole, a small jar top will do the job.
Place these on a flat rimmed baking and cover. Let them rise 30-60 minutes or until they double in size.
Time to Fry: Be sure to keep track of your oil temperature! You do not want it too hot. Start frying once the oil temp is between 360-375 degrees. If you don’t have a thermometer..stick the handle of a wooden spoon into the oil. If it’s ready, the oil will bubble around the handle.
Frying should only take about a minute on each side. Once they are done, place on a paper towel lined plate and let them cool for just 2-3 minutes. Then, coat warm doughnuts in sugar. Be careful! They are hot.
- 3 cups flour
- 1/4 cup sugar
- 1/2 tsp salt
- 2 tsp active dry yeast
- 1 egg
- 1 cup milk
- 2 TBSP butter, melted
- 1 tsp vanilla
- canola/vegetable oil, for frying
- sugar, for topping
- In a mixing bowl, whisk together flour sugar, salt and yeast. In a separate bowl, whisk together egg, milk, butter and vanilla. Add milk mixture into the flour mixture and mix until just combined.
- Knead the dough by hand or with dough hook for 6-8 minutes or until smooth. Place dough into a greased bowl and cover. Let it rise in a warm spot for 90 minutes to 2 hours. You want to dough to double in size.
- When ready, deflate the dough and tun it lightly on a well floured surface. Roll the dough out. It should be about 1/4 inches in thickness.
- Cut out doughnuts with a 3 inch cutter. Place on a flat rimmed baking and cover. Let them rise in a warm spot for 30-60 minutes or until they double in size.
- .In a large, heat proof pot, pour in oil. You will need to have approx 3 inches of oil in the pot. Heat oil until it reaches 350-360 degrees.
- Drop doughnuts and doughnut holes into hot oil. Work in batches of about 3-4 doughnuts. Do not overcrowd your pot. Cook each for only about a minute on each side.
- Remove from hot oil and let doughnuts drain on a plate lined well with paper towels, then, coat warm doughnuts in sugar
Amount Per Serving: Calories: 2991Total Fat: 329gSaturated Fat: 25gTrans Fat: 8gUnsaturated Fat: 288gCholesterol: 13mgSodium: 78mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate