Yeast Type Raised Doughnuts

This last week I experimented with three types of homemade donuts, my poor suffering family casts their votes for favorites and gladly took part in the taste tasting. Head over my blog to read my thoughts on doughnuts.

The third batch I tried, I used a Yeast Type Raised Doughnuts. I don't know there is anything magical about mine (from The king Arthur Flour Comp. 200th Anniversary Cookbook) .

Unlike cake doughnuts which are leavened with baking powder, raised doughnutsare leavened with yeast and have a lighter, spongier texture. These take some time, but the yeast will do a lot of the work for you while you go about other things.

The Sponge
1 cup warm water 1/₂ cup non-fat dry milk
1 tablespoon sugar 1 tablespoon or packet of yeast
1 1/₂ cups Flour
Making the Sponge: Pour the warm water into a mixing bowl. Dissolve in it the sugar, yeast and dry milk. Blend in the whole wheat flour. This makes a sponge which you cover and let work for 15 or 20 minutes, until it is bubbly and expanded.

Doing The Rest

2 tablespoons butter, softened
1 teaspoon salt
2 cups King Arthur Unbleached All-Purpose Flour 1/₂ cup sugar
1 egg, well beaten

Making the Dough: After the sponge is bubbling, blend in the butter, sugar,and egg. Add the salt and unbleached flour. This should make a dough just barely firm enough to knead, but don't be afraid to add a bit more flour to make it manageable.

Kneading & Rising: Turn the dough out onto a floured board and knead with floured hands for 3 to 4 minutes. Let it rest while you clean and grease your bowl. Knead the dough another 3 to 4 minutes until it's smooth and elastic. Then place it in the bowl turning it to grease the top. Let it rise for 11/₂ to 2 hours, until doubled.

Shaping: Roll dough out until it is about 1/2" thick. Using a doughnut cutter or whatever you have on hand - biscuit cutter or even a drinking glass. Cut the Hole out. If you didn't use a doughnut cutter, use what you have. I used a clean medicine bottle.

In a skillet (I used a small iron skillet) heat enough vegetable oil or shortening to about 375º to partially submerge them. It should cook a doughnut to a golden brown in about 40 seconds. If you get big a skillet, they the doughnuts can cook quickly if the oil is too hot and you won't have time to think.

Gently place the doughnuts into the heated oil. As soon as they come to the surface, or are a light golden brown, use tongs to flip them over so they'll expand evenly without cracking. When they're golden brown, remove them with a slotted spoon or rubber tipped tongs and let them drain on absorbent paper. I used cookie cooling racks with paper towels under them.

Top it off. Which topping you choose, I suggest a shallow bowl for the glazes and only dipping one side of the doughnut, the gooey stuff will drip down the side! If you have little ones, they might enjoy some colorful sprinkles or even chopped nuts on top.

Confectioner's Sugar Glaze
Blend 4 tsp. milk or water with 1 C. powdered sugar in a bowl that would be easy for dipping your donuts in. I added a dash of salt and a hint of vanilla and it seemed to be better.

Powdered Sugar: I have a shaker filled with powdered sugar - simply shake however much you want.

Chocolate: There are many recipes out there, but this is what we finally settled on. I did mine in the microwave - I had too much going on to babysit a pan on the stove.

• 1/3 cup unsalted butter
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 4-6 tablespoons hot milk
  
• 4 ounces milk chocolate chips or semi-sweet chocolate chips

1. Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted
   If you do this in the microwave, only heat for 30 seconds at a time, stirring in-between
   heating.
   
2. Stir in powdered sugar and vanilla until smooth.
3. Stir in water 1 tablespoon at a time, until desired consistency.