-Adapted from Baking Illustrated, from the editors of Cook's Illustrated -
3-3 1/4 cup unbleached all purpose flour
1 envelope or 2 1/4 tsp instant yeast
6 tablespoons sugar
1/2 teaspoons salt
2/3 cups whole milk, at room temp
2 large eggs, beaten lightly
6 tablespoons (3/4 stick) butter, softened but still cool
6 cups shortening or oil to fry in (I only used 3 cups in a flat bottomed skillet so that doughnuts were shallow fried, never completely covered and it worked just fine)
1. In a medium bowl, whisk together 3 cups of flour, the yeast, 5 tbsp sugar, and the salt. Set aside.
2. Place the milk and eggs in the bowl of a standing mixer fitted with the dough hook. Add the flour mixture and mix on low speed for 3 to 4 minutes, or until ball of dough forms.
3. Add the softened butter one piece at a time, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until dough forms a soft ball.
4. Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temp until nearly double in size, 2 to 2 1/2 hours. Place the dough onto a floured surface and, using a rolling pin, roll it out to a thickness of 1/2-inch. Cut the dough using a 21/2 or 3-inch doughnut cutter, gathering the scraps and rerolling them as necessary.
5. Place the doughnut rings and holes onto a floured baking sheet. Loosely cover with plastic wrap and let rise at room temp until slightly puffy, 30 to 45 minutes.
6. Meanwhile, fit a candy thermomenter to the side of a large Dutch oven. Add the shortening or oil to the pot and gradually heat over medium-high heat to 375°F. Place the rings and holes carefully into the hot fat 4 or 5 at a time. Fry until golden brown, about 30 seconds per side for the holes and 45 to 60 seconds per side for the rings. Remove the doughnuts from the oil and drain on paper towel-lined baking sheets. Repeat with the remaining doughnuts, return the fat to temperature between batches. Cool the doughnuts for about 10 minutes, or until cool enough to handle. Roll the warm doughnuts in sugar or in glaze. Recipe to follow.
Advertisement will not be printed.