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Yeast – the fermentation process

Egyptians used yeast more than 5000 years ago for making bread, and believed the yeast fermentation process to be a miracle. Before that they had been content with preparations made with cereals, gruel or flat breads as basic components of their daily diet.

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RECIPE: Yeast Donuts – 3 ways

  • Prep Time:  20 Minutes +
  • Cook Time: 2 Minutes
  • Yield:  2 Dozen
  • Difficulty Level:  Intermediate

Nothing beats homemade yeast donuts dipped in chocolate and sprinkles. They take a little longer to make, but they are definitely worth the effort.

Ingredients

For the donuts:

1 cup (237 ml) whole milk

1/3 cup (75 grams) unsalted butter

4 cups (480 grams) all-purpose flour

1 package (1/4oz, 7g) or 2¼ tsp Active Dry Yeast

1/2 teaspoon salt

1/4 cup (50 grams) granulated sugar

2 large eggs, lightly beaten

Vegetable oil, for frying

For the cinnamon-sugar topping:

1 cup (200 grams) granulated sugar

1 tablespoon cinnamon

For the vanilla glaze:

2 cups (226 grams) powdered sugar, sifted

3-5 tablespoon milk

2 teaspoon vanilla extract

2 cups (226 grams) powdered sugar, sifted

For the chocolate glaze:

1/3 cup (75 grams) unsalted butter, at room temperature

1/4 cup (60 ml) whole milk

1 tablespoon light corn syrup

2 teaspoon vanilla

4 ounces (113 grams) dark or bittersweet chocolate, chopped

2 cups (226 grams) powdered sugar, sifted

Sprinkles, for decoration (optional)

Instructions

To Make The Donuts:

1) In a small saucepan set over low heat, warm the milk and butter until butter is melted. Remove from heat and let sit until mixture is 120-130°F, about 5 minutes.

2) In the bowl of a stand mixer fitted with a dough hook, combine two cups of the flour with the yeast, salt, and sugar. Add the warmed milk mixture and the eggs and mix until combined. With the mixer on medium speed, add the remaining flour ¼ cup at a time until dough is thick but still slightly sticky to the touch. Continue to knead on medium speed until smooth and elastic, about 4-5 minutes.

3) Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.

4) Gently punch down dough to release gases and let sit for about 5 minutes

5) On a very lightly floured surface, roll the dough out into a circle about ½ inch thick. Use a 3 or 3½-inch round cutter to cut dough into circles. Use a smaller cutter, about 1 inch, to cut out the doughnut holes. Place on a sheet pan lined with parchment, cover with plastic wrap, and let rise in a warm place until puffed, about 30 minutes.

6) Fill a heavy bottomed pan with vegetable oil at least 4 inches deep and place over medium high heat. Insert a thermometer and heat to 370°F. When oil is hot, fry doughnuts in small batches until golden brown, about 2 minutes on each side, flipping halfway through. Remove doughnuts with a slotted spoon to paper towels to drain. Top doughnuts as desired.

7) For the Cinnamon Sugar: Combine the granulate sugar and cinnamon in a small bowl. Dip hot doughnuts into the sugar, flipping them over until they are completely covered. Use a spoon if necessary. Serve immediately.

8) For the Vanilla Glaze: Whisk together the sifted powdered sugar, 3 tablespoons of the milk, and the vanilla extract until smooth and no lumps remain. Add more milk as needed to reach a desired consistency. Dip tops of doughnuts into the glaze, then invert and place on a wire rack set over a sheet pan to catch any drips. Let sit 30 minutes to firm up before serving.

9) For the Chocolate Glaze: In a small saucepan over medium low heat, warm the butter, milk, corn syrup and vanilla until the butter in melted, stirring until smooth. Add the chopped chocolate and stir until chocolate is smooth and melted. Remove from heat and add the sifted powdered sugar.

10) Dip tops of donuts into the glaze, then invert and place on a wire rack set over a sheet pan to catch any drips. Decorate with sprinkles, if desired. Let sit 30 minutes to firm up before serving.

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Nothing says Home like the smell of baking

Acknowledgement:  Home Baking Association
Cottage Core Home would like to thank and acknowledge The Home Baking Association (HBA) for being a valuable resource who supports home baking