These raised doughnuts are one of my all-time favourite thing, not just to cook but also to eat. Raised doughnuts are easy to make and you are going to nail it with this recipe. The first thing we are going to do when making raised doughnuts is to melt our fats.
Pour your milk into a bowl with butter then begin to stir around until it is well melted. Activate the yeast in warm water, once activated, put in the mixture, add the milk mixture and all other measured ingredients then start the mixture at a slow speed once it begins to come together, turn it up to medium.
Beat that together for a minute then add flour and again begin on low speed as you increase to medium speed. What we are looking for is when the dough comes away from the bowl and is a bit more sort of doughy. If your dough is too sticky, add more flour to it until it is nicely made.
Remove the dough and put it in the oiled bowl and let it sit for one hour in a kind of warm place. Just cover it with a tea towel or with cling film Once your dough has risen, turn it to a flowered surface and give it a kneed. Roll your dough then chomp out the doughnut.
Once they are all chomped out they are ready to rise for 30 minutes. While the raised doughnuts are proving, heat up your frying oil to 365 degrees Fahrenheit, it is really important to have them at the right temperature otherwise they are not going to cook properly.
Carefully drop them into the oil and see them on both sides for one minute until they are golden brown. It’s nearly time to eat the raised doughnuts but before that, we glaze them first which will make them taste even better.
In a bowl with sifted sugar, add two teaspoons of golden syrup or corn syrup, a pinch of salt, and then a drop of vanilla extract, boiled water, or milk, and just whisk them together. Once done, take your doughnuts and dip them in the glaze one after the other until nicely done, and it’s finally time to eat your raised doughnuts.
- 35g butter
- 35g vegetable shortening
- 375ml warm whole milk
- 75ml warm water
- 3 tsp quick yeast
- 50g caster sugar
- 1.5 tsp salt
- 1/2 tsp nutmeg
- 1/8 tsp mace
- 2 large eggs
- 1/2 tsp vanilla extract
- 660g strong white flour
- 2-3literss vegetable oil for frying
- 400g sifted icing sugar
- 2 tsp golden syrup
- A pinch salt
- A drop of vanilla extract
- 90ml boiled water
- Warm the milk until it is getting nice and warm.
- Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.
- Add the beaten eggs and melted butter to the bowl and stir to combine.
- While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well.
- Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch thick. Use a three-inch doughnut cutter to cut out the doughnuts.
- Place the cut doughnuts and holes on a lightly greased baking sheet.
- Cover the doughnuts and let them rise until doubled in size, about one hour. The doughnuts will be very puffy and airy looking.
- Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 365 to 375 degrees.
- Carefully add the doughnuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side. The doughnut holes will only take about 30 seconds per side.
- Just combine all the ingredients in a medium bowl and mix until smooth.
- Add just enough milk to make a thin icing.
- Once the doughnuts are dipped halfway in the icing take them out, turn them icing side up, and place them on a cooling rack set inside a baking sheet