Raised doughnuts

Recipe for raised doughnuts

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Raised doughnuts are a classic treat that never fails to satisfy the sweet tooth. This recipe takes you through the process of making fluffy, pillowy doughnuts from scratch. Whether you're a seasoned baker or a novice in the kitchen, these doughnuts are sure to impress. With their golden-brown exterior and soft, airy interior, they are perfect for breakfast or as an indulgent snack. Get ready to enjoy the heavenly aroma and taste of freshly made raised doughnuts!

Keywords: raised doughnuts, fluffy, homemade, breakfast, indulgent

Raised doughnuts details

Raised doughnuts, recipe Rating: 4.4
Number of votes:95 INGREDIENTS:

260g high protein flour

25g castor sugar

1/2 tsp salt

5g instant yeast

25g butter/margarine, melted and cooled

1 small egg

130g milk

Extra icing sugar, cooking chocolate, chocolate rice, peanuts, etc for glazing

METHOD:

Combine flour, castor sugar, salt, yeast, egg and milk in a mixing bowl. Refer to Basic Sweet Bread Dough for preparation of dough for its first rising.

When the dough has finished its first rising, punch down the dough and remove it out onto a lightly floured surface.  Rest for 5 minutes.

Roll dough out to 1.5cm in thickness. Cut with a doughnut cutter (as shown in picture above) and place the dough pieces on a greased tray. Cover with a damp tea towel and leave to rise for 30-40 minutes until double in size.

Deep fry doughnuts in hot-oil. Turn frequently until the doughnuts are golden brown and puffed up.

Cool doughnuts a little on a wire rack.

Coat doughnuts with castor sugar or any glazing of your choice while they are still warm.  Examples of glazing  include icing, buttercream, melted cooking chocolate top with chocolate rice or peanuts, etc.

NOTES:

1. Time suggested for proving/rising is approximate only. Please adjust time depending on weather.

2. Do not over-proof your dough as this will result in beer-taste and crumbly bread.