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Ingredients
3/4 cup milk
- 1/4 cup Domino® Light Brown Sugar
- 1/4 cup water
- 2 1/4 teaspoons active dry yeast
- 1 egg, beaten
- 3/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup bread flour, plus more for dusting
- Peanut or vegetable oil, for deep frying (1 to 1/2 gallons, depending on fryer)
- 1/4 cup shortening
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Instructions
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Yields: 60 doughnut holes
Step 1
In a medium saucepan, heat the milk over medium heat with the shortening, sugar, and water to 110 F. Pour into the bowl of a stand mixer and sprinkle the yeast over. Let yeast bloom for 5 minutes.
Step 2
Add the egg, salt, and the all-purpose flour. Using the paddle attachment, beat the ingredients on low speed until flour is incorporated; then increase the speed to medium and beat for 1 minute. Scrape the dough off the paddle and add the bread flour.
Step 3
Change to the dough hook attachment and beat on medium speed until the dough pulls away from the bowl and becomes smooth, about 4-5 minutes. Add up to 1/4 cup more bread flour, if necessary, until dough pulls away from the sides of the bowl. Transfer dough to a well-oiled bowl, cover, and let rise in a warm spot (about 80 F., if possible) for 1 hour or until doubled in size.
Step 4
On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 1 1/2 -inch round cutter. Set on floured baking sheet, spaced 2” apart, cover lightly with a damp tea towel or plastic wrap , and let rise for 30 minutes.
Step 5
Preheat the oil in a deep fryer to 350 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Continue to turn in the oil until golden brown. Transfer to a cooling rack placed on top of a sheet pan.
Step 6
Serve warm with powdered sugar dusted on top.