Ingredients
- water 825g
- yeast 75g
- shortening 150g
- sugar 210g
- mace 26g
- nonfat dry milk 75g
- eggs 210g
- bread flour 1500g
- glaze
- chocolate 450g
- butter 225g
Directions
1. hydrate yeast in warm water
2. cream shortening, suagar, mace, salt, dry milk til smooth
3. add eggs slowly as they are absorbed
4. alternately add yeast/water and flour til dough forms; knead til smooth and not sticky
5. cover; ferment at 24 degrees C til double; punch down
6. roll out to 12mm; cut with doughnut cutter or 2 different sized pastry cutters
7. cover; proof til double
8. deep fry in 375 degree oil til browned; drain; cool
9. for glaze; in double boiler melt chocolate and butter blend til smooth; pour over cooled doughnuts
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Submitted 6/13/05.
Source: professional baking--gisslen
Submitted By: Bob Digirolamo
rrdig@aol.com
Yeast Raised Doughnuts