HOMEMADE DOUGHNUTS

Homemade Doughnuts image

Homemade doughnuts are amazingly tender and delicious. The dough itself isn't terribly sweet, so the coating of sugar doesn't make them cloying at all. A mix of cinnamon and sugar or your favorite frosting would be just as delicious.

Provided by CHEF GRPA

Categories Dessert

Time 50m

Yield 18 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon dry active yeast
1/3 cup sugar, plus more for coating doughnuts
3 1/4 cups flour, plus more for rolling and shaping
1 egg
4 tablespoons softened butter
1/2 teaspoon salt
vegetable oil, canola oil or lard (for frying)

Steps:

Dissolve yeast in 1 cup of warm water. Let sit about 5 minutes until the yeast foams a bit (so you know it's active).
Beat in 2 cups of the flour, sugar, egg, butter, and salt. Add the remaining 1 1/4 cup flour 1/4 cup at a time until the dough starts pulling away from the sides of the bowl. Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours. Alternatively, you can chill the dough overnight.
Punch down the dough and turn it onto a floured surface. Roll dough to about 1/2-inch thick and use a large round biscuit cutter (a drinking glass works too) to cut circles and a smaller round cutter to cut out the holes. Obviously, if you are lucky enough to be in possession of a doughnut cutter, go ahead and use that!
Cover doughnuts (and holes) and let rise until puffy looking, about 2 hours. Alternatively, you can put the cut doughnuts on floured baking sheets, cover, and chill the cut dough overnight.
Heat an inch or two of oil or lard in a large heavy pot to 350 - 375*F. Set a cooling rack over a baking sheet and put them near the pot. Put about a cup of sugar in a medium bowl and have that handy as well.
Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They should sizzle immediately as you add them to the fat. Cook doughnuts until light brown on one side. Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown. Transfer cooked doughnuts to cooling rack and let cool/drain for a few minutes. Dip doughnuts into sugar to coat. Repeat with remaining doughnuts. Serve warm if at all possible.
Makes about 18 homemade doughnuts and doughnut holes.

Nutrition Facts : Calories 125.2, Fat 3.1, SaturatedFat 1.8, Cholesterol 17.1, Sodium 91.9, Carbohydrate 21.2, Fiber 0.8, Sugar 3.8, Protein 3