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The Golden Rings of Delight: Mastering Raised Doughnuts

There’s a certain magic that happens when yeast gets to work, a patient alchemy that transforms simple ingredients into something truly extraordinary. I remember, as a child, the sheer wonder of watching my grandmother’s hands, dusted with flour, coaxing a shy dough into a plump, pillowy mass. The scent of warm milk, yeast, and sugar filled her tiny kitchen, a promise of the glorious, golden-ringed treasures to come. Those raised doughnuts, still warm and coated in a glistening glaze, were more than just a treat; they were a tangible expression of love and celebration, a memory etched in sweetness.

Recipe Overview

Prep Time: Approximately 2 hours (including rising time)
Cook Time: Approximately 15-20 minutes (for frying)
Total Time: Approximately 2 hours 15 minutes to 2 hours 35 minutes
Servings: Yields 24 doughnuts
Yield: 24 doughnuts
Dietary Type: Standard (Can be adapted with ingredient substitutions for specific dietary needs)

Ingredients

This recipe, rooted in the reliable traditions of Betty Crocker, calls for straightforward pantry staples, all working in harmony to create that signature light and airy texture.

For the Doughnuts:

1⁄4 cup warm water
2 1⁄4 teaspoons dry yeast
3⁄4 cup lukewarm milk
1⁄4 cup sugar
1 teaspoon salt
1 egg, lightly beaten
1⁄4 cup shortening, softened
3 3⁄4 cups flour (approximately, divided)

For the Glaze:

1⁄3 cup boiling water
1 cup confectioners’ sugar

Optional: Granulated sugar for rolling warm doughnuts.

Equipment Needed

Large mixing bowl
Whisk
Measuring cups and spoons
Doughnut cutter (or two round cutters of different sizes)
Large, heavy-bottomed pot or Dutch oven for frying
Candy thermometer or deep-fry thermometer
Slotted spoon or spider strainer
Wire cooling rack
Oiled plastic wrap or clean kitchen towel
Small bowl for glaze

Instructions

The journey to perfect raised doughnuts is a patient one, involving careful attention to the yeast’s awakening and the dough’s development.

Begin by preparing your yeast. In a large mixing bowl, gently pour the warm water. Sprinkle the dry yeast over the surface. Allow it to sit for a few minutes, undisturbed, until it begins to soften and foam. Then, stir gently to dissolve the yeast completely. This step ensures your yeast is active and ready to work its magic.
Next, incorporate the wet ingredients. To the dissolved yeast mixture, add the lukewarm milk, sugar, salt, lightly beaten egg, and the softened shortening. Whisk these together until well combined.
Now, it’s time to introduce the flour. Add 2 cups of the flour to the wet ingredients and beat them together until you achieve a smooth batter. This initial beating helps to develop some gluten structure.
Gradually add the remaining flour, up to 1 ¾ cups more, mixing until a dough begins to form. The goal is a dough that is still slightly soft but can be handled. It’s often said that a slightly softer dough is preferable to one that is too stiff, as it leads to a more tender doughnut.
Turn the dough onto a lightly floured surface. Begin to knead the dough. This is a crucial step for developing the gluten strands that give doughnuts their characteristic chewy yet airy texture. Continue kneading for about 5 minutes, or until the dough is smooth and elastic. You’ll feel it become more pliable and less sticky under your hands.
Prepare a greased bowl for the dough’s first rise. Place the kneaded dough into the greased bowl, turning it once to ensure the entire surface is coated in a thin layer of oil. Cover the bowl tightly with oiled plastic wrap or a clean, damp kitchen towel.
Allow the dough to rise in a warm place until it has doubled in size. This typically takes about 1.5 hours. It’s important to note that when the weather is warmer, the dough will rise more quickly, so keep an eye on it to prevent it from over-proofing; it should reach just double its original size.
Once the dough has doubled, punch it down gently to release the trapped air. This process redistributes the yeast and prepares the dough for its second, shorter rise.
Let the dough rise again until it is almost double in size. This second rise is usually quicker, taking about 30 minutes.
Prepare your working surface by lightly flouring it. Roll out the dough to a thickness of 3/8 inch. This consistent thickness is key for even frying.
Using a floured doughnut cutter, cut out your doughnuts. If you don’t have a cutter, you can use two round cutters of different sizes (e.g., a larger one for the outer ring and a smaller one for the center hole). Carefully re-roll scraps as needed, but handle them as little as possible to maintain tenderness.
Place the cut doughnuts on wax paper, ensuring they are not touching. Leave them uncovered to rise again until they are double in size and feel very light to the touch. This usually takes 30 to 45 minutes.
While the doughnuts are having their final rise, prepare your frying oil. Heat a generous amount of oil in a large, heavy-bottomed pot or Dutch oven to 375°F (190°C). Using a candy thermometer or deep-fry thermometer is essential to maintain the correct temperature for optimal frying.
Carefully drop the risen doughnuts, one by one, into the hot fat. Do not overcrowd the pot; fry in batches.
As the doughnuts begin to fry, they will naturally rise to the surface. As they do, turn them gently using a slotted spoon or spider strainer.
Fry for 2 to 3 minutes per side, or until they are beautifully golden brown on both sides. Be careful not to prick the doughnuts with your utensil, as this can cause them to deflate.
Once perfectly golden, carefully remove the doughnuts from the hot oil and place them on a wire cooling rack set over a baking sheet to drain any excess fat.
While the doughnuts are still warm, you can either roll them in granulated sugar or dip them in the prepared glaze.
To make the glaze: In a small bowl, whisk together the boiling water and confectioners’ sugar until you have a smooth, pourable consistency. If it’s too thick, add a tiny bit more boiling water; if too thin, add a little more confectioners’ sugar. Dip the warm doughnuts into the glaze, allowing any excess to drip off before placing them back on the cooling rack to set.

Expert Tips & Tricks

Yeast Activation is Key: Don’t skip the initial blooming of the yeast. If it doesn’t foam, your yeast is likely old or inactive, and your doughnuts won’t rise properly.
Temperature Control is Crucial: Maintaining the oil at 375°F (190°C) is vital. Too cool, and the doughnuts will absorb too much grease; too hot, and they’ll burn on the outside before cooking through.
Gentle Handling: Doughnuts are delicate. Handle them with care during shaping, cutting, and frying to preserve their light, airy structure.
The Flour Measure: The “about, divided” for flour is important. The amount of flour needed can vary based on humidity and the type of flour. Add just enough to achieve a workable dough that isn’t overly sticky.
Second Rise for Lightness: Don’t rush the second rise. This is where much of the airiness develops, making the doughnuts incredibly tender.
Warm is Best for Glazing/Sugaring: Glazing or rolling in sugar while the doughnuts are still warm allows the coating to adhere beautifully and melt slightly into the crust.

Serving & Storage Suggestions

These raised doughnuts are best enjoyed fresh, within a few hours of frying. Their delightful texture and flavor are at their peak when still slightly warm. They are perfect on their own, but can also be served alongside a strong cup of coffee or a glass of cold milk.

For storage, allow any glazed doughnuts to set completely. Store any uneaten doughnuts in an airtight container at room temperature for up to 2 days. They will begin to lose their optimal texture after the first day. Do not refrigerate, as this can make them tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	126.5 kcal
Calories from Fat
Total Fat	2.8 g	4%
Saturated Fat	0.8 g	4%
Cholesterol	9.9 mg	3%
Sodium	104.3 mg	4%
Total Carbohydrate	22.5 g	7%
Dietary Fiber	0.6 g	2%
Sugars	7 g	28%
Protein	2.7 g	5%

Note: Nutritional values are approximate and can vary based on exact ingredients and portion sizes.

Variations & Substitutions

While the classic raised doughnut is a timeless delight, there are endless ways to customize this recipe:

Cinnamon Sugar Coating: Instead of glaze, mix 1/2 cup granulated sugar with 1 teaspoon ground cinnamon. Toss warm doughnuts in this mixture immediately after frying.
Chocolate Glaze: Melt 1 cup of chocolate chips with 2 tablespoons of butter or shortening, stirring until smooth. Dip warm doughnuts into the melted chocolate.
Maple Glaze: Whisk together 1 cup of confectioners’ sugar with 2-3 tablespoons of real maple syrup until smooth.
Filling: For filled doughnuts, you can make a hole in the center of the fried doughnuts (after cooling slightly) and pipe in pastry cream, fruit compote, or jam.

FAQs

Q: Why aren’t my raised doughnuts rising?
A: The most common culprits are inactive yeast or dough that is too stiff due to too much flour. Ensure your yeast is fresh and that you’ve added just enough flour to make the dough handleable, not stiff.

Q: How do I prevent my doughnuts from absorbing too much oil?
A: Ensure your oil is at the correct temperature (375°F/190°C). If the oil is too cool, the doughnuts will soak up excess fat and become greasy.

Q: Can I make raised doughnuts ahead of time?
A: You can prepare the dough up to the end of the first rise, then cover and refrigerate it overnight. Punch it down, let it come to room temperature for about 30 minutes, then proceed with shaping and the second rise.

Q: What’s the best way to cut out doughnuts evenly?
A: Dip your doughnut cutter in flour before each cut. This prevents the dough from sticking and ensures clean edges.

Q: My doughnuts look a little lopsided. Is that okay?
A: Perfectly shaped doughnuts are lovely, but a slightly irregular shape doesn’t affect the taste. Handle the dough gently during the shaping and final rise to minimize this.

Final Thoughts

There’s a profound satisfaction in creating something as universally loved as a raised doughnut from scratch. It’s a process that rewards patience and a gentle touch, culminating in a treat that brings smiles to faces young and old. So, gather your ingredients, embrace the aroma of yeast, and get ready to pull golden rings of pure joy from your kitchen. They’re more than just fried dough; they’re a little piece of happiness, baked with love.

Raised Doughnuts Recipe