Today I decided to try my hand at making yeast donuts again (last time I tried, they were not very fluffy). I think they turned out better this time, though they are still not quite the same as store bought donuts. Maybe my house is too cold for them to rise properly. Perhaps I’ll try again when it’s warmer (donuts are not a treat we indulge in very often since they are not exactly healthy, so it might be next summer next time I try). ; )
Here is the recipe I used with a few alterations. Oh, and when I made them, I only made a half batch since six cups of four sounded like a lot for two adults and one baby.
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water
1-1/2 cups warm milk (110° to 115°)
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs, lightly beaten
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Oil for deep-fat frying
In a large mixing bowl, dissolve yeast in warm water. Add milk, butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour (or shorter if you are using quick rising yeast or your room is warm)
Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-1/2-inch doughnut cutter. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time on each side until golden brown. Drain on paper towels. Dip in your favorite glaze or roll in powdered sugar while still warm. I rolled some of the donut holes in powdered sugar mixed with cinnamon this time as well as dipping in maple glaze (for me) and normal glaze (for my husband).