Baguim do Monte I made doughnuts the other day. Really good doughnuts, if I dare say so myself! My family agreed. 😉 I have made yeast doughnuts in the past from various recipes, but they never turned out, in my opinion. They never had the right taste or texture. My family thought they were fine, but I guess I am picky. Especially when I am the cook. Below is the recipe that I came up with that I am finally satisfied with. I should add these are NOT THM.
buy Pregabalin 75 mg I was also really wanting Old-Fashioned Sour Cream Doughnuts, not just yeast doughnuts. I ‘searched the world over’ and I found true love! I found this amazing recipe at Peaches Please. One thing I did not like about the recipe was the nutmeg. I have never been fond of nutmeg. I, instead of nutmeg, used 1 tsp. vanilla.
Those fingers in the picture are supposed to be cruellers. The recipe wasn’t particularly impressive. The dough was too stiff to shape like they suggested, so we just went the easy route and made fingers.
The Country Rose’s Yeast Doughnuts
2 TBSP yeast
1/4 cup very warm water
1/2 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
2 eggs
4 – 4 1/2 cups sifted flour
In a large bowl, stir the yeast into the very warm water. Take your 1/2 c. sugar and spill some in with your yeast. Stir yeast mixture. Set aside.
Take your hot milk and put it in a medium bowl. Stir in the rest of your sugar, and your salt, and butter. Stir until butter melts. If your milk isn’t hot enough, scoop the butter out and melt it in the microwave. Cool the milk mixture to where you can stick your finger in for awhile and not have it uncomfortably warm. In a small bowl, beat your egg. Add it to the milk mixture. (If the milk mixture isn’t quite cool enough, the egg will cool it down enough so it won’t kill your yeast.)
Add the milk mixture to the yeast mixture and stir. Beat 3 cups of sifted flour in, one cup at a time. Add another cup and start kneading in your bowl. You may or may not need the last 1/2 c. flour. After kneading the dough until soft and barely sticky, put into a large, greased bowl. Turn over once to get both dough sides greased. Cover and set to rise until double, about 1 1/4 – 1 1/2 hours. (Be sure to not let it over rise. If you end up having to wait longer than the rising time before dealing with it, punch it every 1/2- 1 hours.)
Punch dough and knead a few times till all smooth again. Cut into circles with the middles cut out, or whatever shape you want them in. Gently slip into hot oil and deep fry until both sides are golden and the middle is cooked. I don’t have any set temperature to bring your oil to. Just takes a little practice. You want it so when you put your doughnut in, the grease bubbles all over the doughnut. You don’t want it to brown too quickly, or the inside won’t be cooked. Shake in cinnamon sugar mixture, glaze, or frost with your choice of frosting. Enjoy!
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