These classic yeast-raised doughnuts offer the perfect balance of a tender, pillowy interior and a lightly crisp exterior. Made with a traditional sponge method, they develop a rich flavor and airy texture that modern quick-doughs simply can’t match. The dough is enriched with milk, egg, and shortening, ensuring every bite is soft and satisfying. Once fried to a golden brown, they are tossed in granulated sugar for a simple, nostalgic sweetness. Ideal for weekend breakfasts, holiday gatherings, or as a comforting treat with coffee, these homemade doughnuts bring a warm, bakery-style quality to your kitchen table.
Sugared Yeast Doughnuts
Description
These classic yeast-raised doughnuts offer the perfect balance of a tender, pillowy interior and a lightly crisp exterior. Made with a traditional sponge method, they develop a rich flavor and airy texture that modern quick-doughs simply can't match. The dough is enriched with milk, egg, and shortening, ensuring every bite is soft and satisfying. Once fried to a golden brown, they are tossed in granulated sugar for a simple, nostalgic sweetness. Ideal for weekend breakfasts, holiday gatherings, or as a comforting treat with coffee, these homemade doughnuts bring a warm, bakery-style quality to your kitchen table.Ingredients
Directions
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Heat the milk until slightly warm (about 105&# 194;°F) and dissolve the fresh yeast cake in it.
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Add 1 1/2 cups of the sifted flour to the milk mixture and beat until smooth to form a sponge.
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Cover the sponge and let it rise in a warm place until it doubles in bulk, approximately two hours.
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In a separate bowl, cream the shortening, salt, and sugar together until light; blend in the egg.
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Stir the creamed shortening mixture into the risen yeast sponge.
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Gradually add the remaining flour, beating well for about five minutes to form a stiff dough.
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Rub the top of the dough with a little shortening to prevent drying, cover, and let rise again until double in bulk.
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Roll the dough on a floured surface to about 1/2 inch thickness and cut into doughnut shapes.
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Allow the cut doughnuts to rise for about 45 minutes before frying.
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Heat deep frying fat to 365ðF (185ðC) and fry the doughnuts until golden brown, about three to five minutes total, turning once.
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Drain the fried doughnuts on absorbent paper towels.
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Sprinkle the warm doughnuts immediately with granulated sugar while they are still hot.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1112.0kcal
- % Daily Value *
- Total Fat 20.7g32%
- Saturated Fat 6.8g34%
- Cholesterol 94.5mg32%
- Sodium 4934.3mg206%
- Total Carbohydrate 198.1g67%
- Dietary Fiber 6.1g25%
- Sugars 18.9g
- Protein 28.3g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Yeast Conversion: If you do not have fresh yeast cake, you can substitute with about 2 1/4 teaspoons of active dry yeast or 2 teaspoons of instant yeast. Dissolve active dry yeast in the warm milk with a pinch of sugar.
Frying Temperature: Maintaining the oil temperature at 365ðF is crucial. If the oil is too hot, the doughnuts will brown before cooking through; if too cool, they will absorb too much fat and become greasy. Use a candy or deep-fry thermometer for accuracy.
Storage: Serve fresh for the best texture. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Reheat in a low oven to restore crispness.
Dough Consistency: The dough should be stiff and slightly tacky but not sticky. If it sticks too much to your hands, add a little more flour. If it is too dry, add a teaspoon of milk.
