Doughnuts! - The October Daring Baker's Challenge Recipe

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Ingredients

  • Deep fry thermometer, candy thermometer or any thermometer that will withstand and measure temperatures of up to 380 degrees
  • Metal slotted spoon, metal slotted spatula or tongs (do NOT use plastic - it will melt!)
  • Cookie sheets or a wire rack lined with paper towels to allow doughnuts to drain
  • Electric hand mixer or stand mixer, or a bowl and a spoon if you are able to utilize a lot of elbow grease
  • Doughnut or biscuit cutters or you can use a glass and a piping tip for the center (I used the top of a vanilla extract bottle)
  • Yeast Doughnuts:
  • Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size
  • Ingredients
  • Milk 1.5 cup / 360 ml
  • Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
  • (I used butter - because I loooovvvvvve butter)
  • Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
  • Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
  • Eggs, Large, beaten 2
  • White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
  • Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
  • Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
  • All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
  • Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)

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