Yeast Doughnuts

Name: Yeast Doughnuts
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 7 grams packet active dry yeast; 355 milliliters confectioners sugar; 2 larges eggs; 1 liters all-purpose flour, plus more for dusting; 118 milliliters granulated sugar, plus a pinch; 1 teaspoon finely grated lemon zest; 1 teaspoons salt; 1 pinch Pinch of salt; 4 Tbsps unsalted butter, melted, plus more for the bowl; 0 teaspoons vanilla extract; 1 teaspoons vanilla extract; 12 servings Vegetable oil, for frying; 237 milliliters whole milk; 3 Tbsps whole milk

You can never have too many morn meal recipes, so give Yeast Doughnuts a try. One serving contains 344 calories, 7g of protein, and 7g of fat. This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up active yeast, salt, butter, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Make the doughnuts: Put 1/4 cup warm water (110 degrees F to 115 degrees F) in a stand mixer bowl.

Ingredients you will need

Water

Equipment you will use

Stand Mixer

Bowl

Add a pinch of granulated sugar, then sprinkle the yeast on top; let stand until foamy, about 10 minutes.

Ingredients you will need

Granulated Sugar

Yeast

Whisk 1/2 cup granulated sugar, the milk, eggs, 4 tablespoons melted butter, the lemon zest, salt and vanilla in a separate bowl.

Ingredients you will need

Granulated Sugar

Lemon Zest

Vanilla

Butter

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Add to the yeast mixture and whisk to combine. Using the dough hook on medium speed, gradually beat in the flour, scraping down the bowl as needed. Continue beating until the dough gathers around the hook, about 3 minutes. Turn out onto a clean surface and shape into a ball.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Equipment you will use

Whisk

Bowl

Brush a large bowl with butter.

Ingredients you will need

Butter

Equipment you will use

Bowl

Add the dough, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 30 minutes. (If making the dough ahead, punch it down, wrap in plastic and refrigerate overnight; bring to room temperature before continuing.)

Ingredients you will need

Dough

Punch

Wrap

Equipment you will use

Plastic Wrap

Turn the dough out onto a lightly floured surface; roll out into a 12-inch round, about 1/2 inch thick.

Ingredients you will need

Dough

Roll

Cut out 12 circles with a floured 3-inch-round cookie cutter, then cut out the centers with a 3/4-inch-round cutter. Line a baking sheet with parchment paper and lightly coat with cooking spray. Arrange the doughnuts and doughnut holes on the baking sheet, leaving space between each; cover loosely with plastic wrap and set aside at room temperature until slightly puffed, about 30 minutes.

Ingredients you will need

Cooking Spray

Wrap

Equipment you will use

Baking Paper

Cookie Cutter

Baking Sheet

Plastic Wrap

Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the oil and peel off the parchment with tongs. Fry until golden, 1 minute 30 seconds to 2 minutes per side. (Fry the doughnut holes 1 minute per side.)

Ingredients you will need

Cooking Oil