Featuring: PCR-1S Range
D9303 Sheet Pans
1/2 cup warm water (105- 115 F)
2 and 1/4 tsp active dry yeast
1/4 cup sugar
2 eggs, lightly beaten
3/4 cup warm milk
1/2 cup melted butter
1/2 tsp salt
4 and 1/2 cup all-purpose flour
canola oil, for frying the donuts
sugar, for rolling the fried donuts
RECOMMENDED TOOLS Candy Thermometer or Thermometer
In a large mixing bowl, combine warm water, yeast and 1 tsp of the sugar. Stir and let stand for 5 minutes, until the mixture is frothy.
Add the remaining sugar, milk, butter, egg and salt.
Start to add the flour gradually while stirring, adding only enough just until the dough gathers in the center of the bowl.
Turn the dough over onto a floured board and knead until the dough is smooth and elastic. To knead, use your palms to push the dough down and away from you, then fold it inwards. Push out the dough again then fold. Repeat until the dough is adequately kneaded.
Shape the kneaded dough into a ball. Place it in a bowl and cover with a clean towel. Let it rise for 1 and 1/2 hours until doubled in size.
After rising, divide the dough into 2 equal portions. On a floured board, roll out one portion until it is 1/4 inch thick. Use a donut cutter that is 3 inches in diameter to cut out as many donuts ( and holes) as you can from the dough. Place cut-out donuts, together with the holes on individual pre-cut parchment papers, and set them on a large tray or plate. Fold the scrap and re-roll, then cut out more donuts as possible. Repeat with the other half of the dough.
On a medium, heavy-bottomed pan, heat about 2-3 inches of oil to 375 F. Carefully lower a few donuts at a time into the oil, peeling them off from the parchment paper before cooking. Optional: Use your thermometer to keep the oil at a consistent temperature.
Cook on one side for 2-3 minutes, or until golden. Then cook on the other side for 1 minute or less, until golden. Drain fried donuts on a wire rack set over D9303 Sheet Pans.
Once they have cooled, feel free to ice the donuts. A store bought icing is fine. You can have fun with adding sprinkles, chocolate chips, nuts, or even fruit!
Ease a donut into the heated oil with a long-handle slotted spoon, taking care not to let the oil spatter.
Fry the donuts, two or three at a time, in the oil 2 to 3 minutes or until they are golden brown, turning once.
Remove the donuts with the slotted spoon, allowing excess oil to drain back into the fryer or pan.
The temperature of fry oil will fluctuate as you fry. When you add the first batch of doughnuts, you’ll probably need to boost the range's heat to maintain the correct frying temperature. Anytime the oil sits without doughnuts in it, the temperature will rise too.
Doughnuts need just the right temperature to fry to golden-brown perfection without being greasy on the outside or doughy on the inside. Many fearful fryers set the oil temperature too low thinking that it will make frying more forgiving. Frying at too low a temperature will result in greasy doughnuts with a tough crust.