Raised Doughnuts

 National Doughnut Day (the first Friday in June) is coming right up. My students -- our Trojan Cafe cooking club -- have elected to celebrate by making our own. So, of course, I had to test out the recipe in advance. Really, the sacrifices I make for my students... ;)

Ingredients

2 t yeast

2 T warm water (105-115°F)

¾ cup milk

¼ cup sugar

½ t salt

1 egg

2 T + 2 T butter or shortening

2½ cups flour

oil for frying

powdered sugar, sugar & cinnamon, icing(s), sprinkles, etc.

You can get as creative as you want, here! I'm sure at school we'll have a lot more colorful icings; I just used what I had on hand here at home!

Directions

Combine lukewarm water and yeast in bowl of stand mixer. Let it sit until dissolved (about 5 min).

Meanwhile in glass bowl, heat milk until very warm, but not boiling; let cool slightly while yeast is blooming (bubbling, producing a froth).

Add milk, sugar, salt, egg, butter and 1 cup of flour to bowl with yeast. Mix for 2 minutes at medium speed. Add remaining flour, continue mixing dough. Scrape down sides. Dough will be very sticky.

Transfer dough to large bowl coated lightly with oil. Cover loosely with cling wrap; let rise in a warm place until doubled (1-2 hours).

Roll dough out on a floured surface to about ½” thickness. Cut using a donut cutter or large & small round cookie cutters. Let stand for 10-15 minutes.

Fill electric skillet approx. 1” deep with vegetable oil; heat oil to 375°F.

Carefully place doughnuts in hot oil, a few at a time; do not crowd doughnuts. Do not let oil temperature drop below 350°F.  Fry, turning once, until golden brown. Drain on cooling rack positioned over paper towel covered tray.

Glaze doughnuts with your favorite frosting, thinned with milk or water. If desired, top with nuts, sprinkles, etc.