SANDRA’S THREE VERSIONS of RAISED DOUGHNUTS

Raised doughnuts are best when eaten 
the same day they are made,
although they can be stored in an 
airtight container 
for a day or two just fine...

Yields: (2 Doz. Doughnuts, and 8 Doughnut holes)
Prep: 30 Mins. | 
Rising: About 2 Hrs., total | 
Fry: 2 - 4 Mins.

INGREDIENTS

1/4 cup unsalted butter

2/3 cup milk

2/3 cup warm water

2 packages active dry yeast

3/4 cup granulated sugar

4-1/2 cups all-purpose sifted flour (not self-rising)

2 eggs, lightly beaten

1 teaspoon table salt

1 teaspoon organic ground cardamom

1/2 teaspoon organic ground cinnamon

½ organic vanilla bean, scraped

--Vegetable oil, for frying

Filling/Toppings:

--1/4 cup jam/jelly (I used homemade Strawberry-Rhubarb-Banana Jam)

--Cinnamon Sugar: 1/2 cup sugar mixed with 1 teaspoon cinnamon

--Glaze: 1 tablespoon milk, ½ teaspoon vanilla, mixed with 1 cup sifted confectioners’ sugar

METHOD

Dough in Stand Mixer

Melt butter in milk, in a saucepan, and cool to lukewarm. Place warm water in stand mixer bowl, and sprinkle in yeast and stir in 2 tablespoons sugar, and let bloom for 10 minutes.  Add to the yeast mixture the milk mixture, remaining sugar, and scraped vanilla bean. Attach the dough hook and slowly add in 2-1/2 cups flour; mix until smooth.  Add the beaten eggs, salt, and spices. Slowly add in remaining flour, as needed, to form a soft but manageable dough. Run mixer to knead 8 minutes.  Turn dough onto a floured pastry board; shape into a ball.  Place dough ball into a sprayed large bowl and turn to coat.  Cover bowl with plastic wrap, and let rise in a warm and draft-free area until doubled in bulk, about 1 hour.  (I do so in my oven with just the light on, no heat.)

Dough prepped to rise

Dough risen to double in size

After punching down,
split into 
2 dough balls

Punch dough down, and split into two balls.  Place first ball on a lightly floured board, and roll to ½” thick using a floured rolling pin. Cut with a floured doughnut cutter and place 1” apart on sprayed baking sheets, with doughnut holes as well; reserve scraps. Place second ball on a lightly floured board, and roll ¼” thick, and cut in 2-1/2” rounds (no holes) and put 1 teaspoon of jelly in the center of half of the rounds.  Moisten the edges with water, top with remaining rounds, and pinch to seal.  Place 1” apart on baking sheet.  Re-roll scraps to ½” thick and cut into 6”x1/2” strips, twist two strips together and pinch ends, repeat with remaining strips, and place on baking sheet.  Let all the doughnuts rise until doubled, covered, for about 1 hour in a draft-free area.

8 jelly filled;
8 cruller (twisted);
8 regular; and
8 doughnut holes
rising 

Meanwhile, heat 2-inches deep of oil to 375 degrees in a dutch oven, electric skillet, or deep fryer (ensure doughnuts do not touch bottom while frying).  When doughnuts have risen, ease four doughnuts into hot oil, one at a time. Fry, in batches, about 2 minutes per side until doughnuts are golden brown all over, using tongs to turn. Drain on a paper towel lined baking sheets. While doughnuts are warm, roll half of them in cinnamon/sugar topping.  When the remainder have cooled a bit more, use a pastry brush to glaze those. – Enjoy!