MAKES ABOUT 16 DOUGHNUTS AND DOUGHNUT HOLES
If you don’t have a doughnut cutter, you can improvise with two biscuit cutters: Use a standard-size cutter (about 2½ inches) for cutting out the doughnuts and a smaller one (about 1¼ inches) for cutting out the holes. Don’t try to make this dough by hand or in a food processor; your hands or the metal blade will heat the butter too much and make the dough greasy. These doughnuts are best eaten the day they are made. See the sidebar that follows the recipe.
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3–3¼ |
cups (15 to 16¼ ounces) all-purpose flour |
|
6 |
tablespoons (2⅔ ounces) sugar, plus 1 cup for rolling |
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2¼ |
teaspoons instant or rapid-rise yeast |
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½ |
teaspoon salt |
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⅔ |
cup whole milk, room temperature |
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2 |
large eggs, lightly beaten |
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6 |
tablespoons unsalted butter, cut into 6 pieces, softened but still cool |
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6 |
cups vegetable shortening |
1. In bowl of stand mixer, whisk together 3 cups flour, 6 tablespoons sugar, yeast, and salt. Fit stand mixer with dough hook, add milk and eggs, and mix on low speed 3 to 4 minutes, or until ball of dough forms.
2. Add butter piece by piece, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding remaining flour 1 tablespoon at a time if necessary, until dough forms soft ball.
3. Place dough in lightly oiled medium bowl and cover with plastic wrap. Let dough rise at room temperature until nearly doubled in size, 2 to 2½ hours. Turn dough out onto floured counter and, using rolling pin, roll out to thickness of ½ inch. Cut dough using 2½- or 3-inch doughnut cutter, gathering scraps and rerolling them as necessary. Place doughnut rings and holes on floured baking sheet. Loosely cover with plastic wrap and let rise at room temperature until slightly puffy, 30 to 45 minutes.
4. Meanwhile, heat shortening in large Dutch oven over medium-high heat to 375 degrees. Line baking sheet or wire rack with paper towels. Place rings and holes carefully into hot fat four or five at a time. Fry until golden brown, about 30 seconds per side for holes and 45 to 60 seconds per side for doughnuts, turning doughnuts as they rise to surface with wire skimmer, slotted spoon, or tongs. Remove doughnuts from hot fat and drain on prepared baking sheet or wire rack. Repeat with remaining doughnuts, returning fat to temperature between batches.
5. Let doughnuts cool until cool enough to handle, about 10 minutes. Place remaining 1 cup sugar in medium bowl or pie plate and roll doughnuts in sugar. Serve warm or at room temperature.