She Strengthens

The Art of Crafting Perfect Yeast Donuts

A Master Recipe for Light and Airy Delights

Yeast donuts, also known as raised donuts, are a culinary delight that requires precision and patience. The key to achieving the perfect texture lies in the combination of milk, egg yolks, and butter, which keeps the dough tender and subtly elastic. With this master recipe, you can create a variety of mouthwatering treats, from classic glazed donuts to decadent Boston cream and crispy apple fritters.

Selecting the Right Ingredients

To begin, you’ll need high-quality bread flour, an unbleached, high-gluten blend of hard winter wheat that’s ideal for yeast breads. This type of flour is readily available at most supermarkets. Additionally, you’ll require a donut cutter or smooth-sided biscuit cutter set to shape your donuts.

Understanding Yeast

Before diving into the recipe, it’s essential to grasp the basics of working with yeast. Our beginner’s guide to baking with yeast provides valuable tips and tricks to ensure your dough rises perfectly.

The Recipe

This easy-to-follow recipe yields approximately 12 donuts and 12 donut holes, with a total preparation time of 50 minutes, plus 1 hour and 15 minutes for rising.

Ingredients:

• 2 3/4 cups bread flour, plus more for dusting
• 1 packet (2 1/4 teaspoons) instant yeast
• 3 tablespoons granulated sugar
• 1/2 teaspoon fine sea salt
• 1 cup whole milk, warmed to 105°F to 115°F
• 1 1/2 teaspoons pure vanilla extract
• 3 large egg yolks
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• Vegetable oil, for frying

Instructions:

1. Mixing the Dough: Combine 2 cups of flour, yeast, sugar, and salt in a stand mixer fitted with a paddle attachment. Add warm milk, vanilla, and egg yolks, mixing until smooth. Gradually add the remaining flour and butter, mixing until incorporated.
2. First Rise: Cover the bowl with plastic wrap and let the dough rise in a draft-free place for 1 hour, or refrigerate for up to 12 hours.
3. Shaping the Donuts: Roll out the dough on a lightly floured surface and cut with a floured donut cutter or biscuit cutter. Place the donuts and donut holes on lightly floured baking sheets, leaving at least 1 inch of space between each.
4. Second Rise: Cover the donuts with plastic wrap and let them rise in a warm place for 15 to 30 minutes, until puffy and nearly double in size.
5. Frying the Donuts: Heat vegetable oil in a large, heavy-bottomed pot to 360°F. Carefully lower a few donuts into the oil, frying for 1 to 2 minutes per side, until golden brown and cooked through. Repeat with the remaining donuts and donut holes.

Serving Suggestions:

Enjoy your freshly baked donuts warm, tossed in powdered sugar, or glazed to perfection. The possibilities are endless with this versatile master recipe!