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Raised Cinnamon-Sugar Doughnuts

Recipe byatiyak12
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Ingredients: 

Dough
2 1/2 cups high-gluten bread flour
1/4 cup sugar
6 large eggs
1 (1/4-ounce) packet active dry yeast
1 tablespoon kosher salt
12 ounces (3 sticks) chilled unsealed butter, preferably high-fat, plus more for the bowl and cans

Nonstick cooking spray
Unbleached all-purpose flour, for rolling
3/4 cup sugar
1 tablespoon ground cinnamon
1/8 teaspoon kosher salt
Peanut or soy oil, for frying


Makes a bakes dozen

Dough-
Use dough hook in electric mixer
Mix together the flour and sugar on low speed until combined.

Bring about 2 inches of water to a summer. Whisk together the eggs and yeast in a heatproof bowl. Set the bowl over the saucepan of simmering water until the mixture is just warm to the touch (between 100 degrees and 130 degrees), about 1 min, whipping the entire time.

Add the warm egg mixture to the flour mixture and beat on medium speed until the dough comes together into a ball, about 4 min. Then slowly add salt while still mixing.
Add the butter quickly, piece by piece. Continue to mix until the dough is shiny, about 6 min.

Lift the dough out of the bowl and transfer it between your two fists, bouncing it up and down and folding it back into a ball, until the dough begins to tighten, about 4 min. Transfer the dough to a large buttered bowl, cover it well with plastic wrap and let the dough rise at room temp until it doubles, about 2 hours.

Fold the dough down, return it to the same bowl, and cover it well with plastic wrap. Let rise in the refrigerator for at least 6 hours or overnight.

Doughnuts-
Lightly grease a baking sheet with nonstick cooking spray.

Turn out the dough onto a clean lightly floured work surface and roll it out with a lightly floured rolling pin to a 3/4 inch-thick round. Cut out 13 rounds with floured 3-inch cutter or inverted drinking glass, and then cut a hole in the center or each round with a floured 1-inch cutter. Transfer the doughnuts and holes to the prepared baking sheet. Cover with plastic wrap and let rise in a warm place until slightly puffed, about 20 min. Do not re-roll the scraps.

Just before frying the doughnuts and holes, stir together the sugar, cinnamon, and salt in a wide, shallow bowl.

Heat 2 inches of oil in a deep heavy 4-quart pot until it reaches 350 degrees in a deep-frying thermometer. Fry the doughnuts, 3 at a time, turning them occasionally with a wire mesh skimmer or a slotted spoon, until they are puffed and dark golden brown, 30 to 45 sec per side, and transfer them to paper towels. Toss the doughnuts and holes in the sugar mixture to coat.

Serve warm or at room temp. Best on the day they are fried.

 

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