I used to be 19 years outdated when my grandma gave me a scratched-up yellow tin field crammed with recipe playing cards in varied ranges of messy disarray. The field had belonged to her grandmother (my great-great-grandma). Nestled amongst recipes for casseroles and vacation cookies was a recipe for yeast doughnuts.
It was my first foray into the world of doughnuts, and so they shortly grew to become considered one of my favourite issues to make. They’ve the texture of a giant baking challenge (because of the yeast), however they’re so, so easy. Plus, they’re extremely satisfying — I nonetheless insist there’s nothing on this world higher than a heat yeast doughnut, contemporary from the fryer, dripping with glaze.
I fell for yeast doughnuts yet again once I was known as to type the doughnut story within the Spring 2016 subject of King Arthur Flour’s Sift journal. The story accommodates loads of doughnuts, however even subsequent to chocolate cake and maple pecan, I spotted I’m nonetheless a complete sucker for yeast-raised (it’s in my blood!). The recipe is easy, and yields extremely comfortable dough that makes a superbly tender doughnut.
The perfect half about yeast doughnuts is that they’re infinitely adaptable. Want a easy end? Toss them in confectioners’ sugar or cinnamon sugar. Trying to costume them up? Attempt a glaze – skinny glaze for an all-over coating, or a thicker glaze for that excellent doughnut-shop look (and in case you’re asking me, I’ll remind you to not neglect the sprinkles).
Right here’s the way you get from level A (no doughnuts) to level B (consuming heat doughnuts) as shortly as potential —
In a big bowl, whisk collectively three cups (12 three/four ounces) King Arthur Unbleached All-Function Flour, 1/four cup sugar, half teaspoon salt, 2 teaspoons prompt yeast or lively dry yeast, and 1/four teaspoon nutmeg.