Yeast-raised doughnuts are sweet, soft, and slightly chewy. Actually, this doughnut is an old-fashioned yeast-raised kind of doughnut, that is often fried, not baked. Also, it uses yeast as its primary leaving agent. It is very easy to make. All you need to do, when you are done making the doughnut, is fill it with either jam or jelly, after which you roll in your icing or granulated sugar. You can even decide to eat it like that. Here are the basic steps to take when making the yeast-raised doughnut.
Ingredients Needed for Making the Yeast-Raised Doughnut.
The ingredients for making this recipe include; three cups of flour (you can use half a cup for kneading), 3/4 cup of milk, 1/3 cup of sugar, one tablespoon of nutmeg(optional), two eggs, four tablespoons of melted butter, 1.5 tablespoons of yeast, oil that will be enough for deep frying, strawberry jam (optional), and finally, salt to taste.
How to Make Yeast-Raised Doughnut
Mix the yeast, Sugar, and Nutmeg
Before you start with this, ensure you sift two cups of flour in a large bowl, and reserve one cup for use later. Combine the yeast, sugar, and nutmeg. Add the two cups of flour as well, and mix everything.
Now, create a well at the center of the dough, and add the warm milk, eggs, and melted butter. Mix everything until you’ve achieved a very wet dough. In other words, mix, until a wet dough is formed (more of a thick batter). Add the reserved one cup of flour to the already wet dough. Do this a little bit at a time, until a soft dough is formed.
Transfer the Dough to A Floured Surface
Transfer the dough to a floured work surface, and knead for about five minutes. You don’t have to add too much flour while kneading. Just ensure that the resulting dough is very soft and moist, not sticky.
Afterward, place the dough in a large greased bowl, and grease the surface of the dough as well. The reason for this is to prevent it from drying out. Then, you should leave it to rise for one hour, or even till almost tripled in size.
Remove the Trapped Air, And Transfer It to The Work Surface
After it is well risen, or has tripled in size, you can then punch down the dough, to remove the trapped air, after which you transfer it to the work surface. Roll out the dough, and cut out the doughnut circles, as well as the holes. Actually, you should only do this if you want to have holes in them, and if not, just cut out the doughnut circles.
Cover It Up and Leave to Rising
It’s time to cover it up again and leave to rise for about ten to twenty minutes. You can even decide to leave it, till you notice it’s almost doubled in size.
Fry in a preheated oil
Fry the doughnut circles in a preheated oil of about 375 degrees Fahrenheit. Leave till golden brown, turning halfway between. Once you are sure both sides are golden brown, remove from the oil, and drain on a cooling rack, or paper towel.
Fill or Coat the Doughnut with Whatever Suits Your Taste, And Enjoy!
Ready to devour your yeast-raised doughnut? You can fill or coat it with jam, or icing sugar. You can even eat as is!