| Doughnut (or Sweet) Dough 1 cup milk (100 - 110 degrees) 4 T sugar, divided 1 T yeast 1/4 cup melted butter (1/2 stick or 4 T.) 1 egg, beaten 2 tsp. vanilla extract 2 to 3 cups bread flour 1 tsp. kosher salt In a large bowl, stir milk, 1 tablespoon of the sugar and yeast together until dissolved. Let stand 5 minutes. It should have foamed on the top (if not, your yeast is not active). Add the remaining sugar, butter, egg and vanilla. Stir in 1 cup of the flour and let stand 30 minutes. Add another cup of flour and the salt. Mix well and add flour as needed to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes, adding more flour as you need. Put in an oiled bowl, turning to oil the top, cover with a damp towel or plastic wrap and let rise for 1 hour. You can use this dough to make doughnuts, sweet rolls, coffee cakes or even breakfast pizzas! Let your imagination run wild! For doughnuts: Punch down dough; let rise again until almost double, about 30 minutes. Roll dough 3/8 inch thick on lightly floured surface. Cut dough with floured doughnut cutter. Let rise on board until double and very light, 30 to 45 minutes. Heat oil (3 to 4 inches) to 375 degrees F in deep fat fryer or dutch oven. Drop doughnuts into hot oil. Turn doughnuts as they rise to the surface. Fry for 2 to 3 minutes or until golden brown on both sides. Carefully remove them. Drain. While warm, roll doughnuts in sugar or, if desired, frost or glaze. |
