Last year I had made traditional risen yeast donuts but felt they weren’t quite like what we consider a main stream donut. I wanted that ever so slightly crisp outside and the pillowy soft inside. My favorites are glazed donuts outside French crullers. (Believe me those are next on the list that I’m going to make) However, with how hot it’s been lately I’ve had no mojo to bake or fry or anything. Low and behold we had a cold front move in with weather in the very low 70’s. It beats the 90’s any day!
Cupcake Bandit Madeline has been obsessed with sprinkles lately. She’ll eat them right out of container if you let her. She eat them right out of the container if you don’t let her. In fact, she’ll climb Mt. Everest (our refrigerator) to get said sprinkles. I don’t blame her. They’re bright and colorful. Just happy little things. She’s tried them on ice cream but they tend to melt and look icky. So when she was demanding sprinkles again yesterday I told her I would make donuts with sprinkles. The oldest bandit thought I meant right that second. She took my keyboard and proclaimed, “All done!” I explained to her I needed a recipe. As I was looking I noticed every recipe was for baked donuts. No thanks. I want my yeast donuts fried.
There is a common misconception that fried donuts are super bad for you when in fact they really aren’t. I’m not talking about apple fritter but regular yeast donuts. They barely spend any time in the oil because they cook so quickly. Also the higher the oil temps the less the oil is absorbed. Good draining is another thing that helps with oil absorption. I’ve developed an easy recipe that tastes and feels exactly like what you’d expect from a good yeast donut. I hope you enjoy! This recipe produces 16 large donuts and 16 large donuts holes.
Easy Traditional Risen Yeast Donut Recipe by Momma Cupcake
1 1/2 cups evaporated milk, warmed
1/2 cup granulated sugar
2 pkgs dry yeast (bread machine yeast works well too)
5 1/2 cups flour (plus extra)
1/2 tsp sea salt
4 tbs unsalted butter, room temp
2 large eggs, room temp (if eggs are cold put them in some warm water to bring them up to temp)
1 tbs pure vanilla extract
In bread machine add milk and sugar. Stir with wooden spoon until dissolved. Sprinkle yeast over milk mixture. Wait 5 minutes until foamy. Add eggs, salt, butter and vanilla. Turn on bread machine to the dough setting. As beaters are going add flour one cup at a time. You may need more or less flour depending. Dough will come together very neat and clean. If it’s sticky add flour a little at a time. Dough should be very elastic. Let the bread machine do it’s thing. When it has completed it’s cycle roll out dough on lightly floured counter or board until dough is about an 1/2 inch thick. Cut out donuts with donut cutter. Biscuit cutters and cups work well. If you are looking to have the middle cut out use a cap to a milk jug. In deep fryer or deep pot like a dutch oven heat oil to 375 F. Gas stoves are hard to regulate so 400 works too (I have one). With a large slotted spoon fry donuts one at a time. They only about 15 seconds on each side. Use spoon to turn over donut so it’s done evenly. Have tray with paper towels ready for just fried donuts. Let drain 1 minute then turn over. Let donuts cool before decorating. I used white chocolate morsels and semi sweet morsels a the frosting. All I did was melt the chocolate and add 1 tbs of olive oil. The sky is the limit when it comes to decorating donuts!
Easy Traditional Risen Yeast Donuts