Bohemian Raised Doughnuts Recipes

Steps:

• Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
• Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
• Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• Drain the doughnuts on paper towels to absorb oil.
• In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.

Steps:

• Blend yeast with 2 teaspoons sugar.
• Add lukewarm milk, sugar, and enough flour to make a thin sponge.
• Mix well and let rise in warm spot one hour or until sponge is bubbly and light.
• With a spoon, add eggs, lard, salt, nutmeg, and enough flour enough to make a thick dough.
• Let rise until doubled, about 1 1/2 hours.
• Put dough on a floured board.
• Cut into pieces smaller than egg.
• Flour each piece and roll around and around.
• Let rise until doubled.
• Just before dropping into hot fat, make a hole in middle of each by bringing the thumb and middle finger towards each other through bun and stretching a little.
• Fry.
• Roll in sugar.

Steps:

• To make the glaze: Combine the confectioners' sugar with 2 tablespoons of water in a small bowl. Mix well then add a little more water, if necessary, to make a smooth, creamy glaze. Cover the glaze directly with plastic wrap and reserve. (For tips on making flavored glazes see the Cook's Note below.) To make doughnuts: Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.
• Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour. When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
• Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled. Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown.
• Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms. Serve warm or at room temperature.

Steps:

• Dissolve yeast in 1 cup warm water.
• Beat eggs, add sugar,oil,salt,2 cups hot water and some flour.
• Then add yeast mixture and rest of flour.
• Put in warm place to rise.
• Let rise 1 1/2 hours, in a covered bowl.
• If it is VERY sticky add some more flour.
• Punch it down every half hour.
• (If using rapid rise it may only need about 45 mins in a warm spot to double and be ready.) Roll out to 1/2" thick and cut.
• Put on floured cookie sheets and cover.
• Let rise about half an hour.
• Fry in fry daddy one at a time unless you can fit more in comfortably In our fry daddy we do one minute each side.
• Glaze with chocolate glaze, white icing or confex glaze while warm.
• Sugar and cinnamon are good too.

Steps:

• FOR BREAD MACHINE:.
• Place all ingredients into bread machine and press "dough".
• Dough will rise very high and push up top of the machine. Do not be alarmed.
• BY HAND:.
• Mix 2 cups flour,1/2 cup sugar, salt, and yeast in a large bowl.
• Add milk, shortening, and eggs.
• Beat on low for one minute, scraping bowl frequently.
• Beat on medium for one minute, scraping bowl frequently.
• Stir in remaining flour until smooth.
• Cover and let rise in a warm place for 50-60 minutes or until double.
• (Dough is ready if indentations remain when touched.).
• Turn dough onto generously floured surface.
• Roll around lightly to coat with flour.
• Flatten dough with hands or rolling pin to 1/2 inch thickness.
• Cut with floured doughnut cutter.
• Push scraps together and gently knead 2 or 3 times.
• Flatten dough to 1/2-inch thickness.
• Cut with floured doughnut cutter.
• Cover doughnutes and let rise 30-40 minutes or until double.
• Heat oil 1 1/2-2 inches deep in Dutch oven to 350°F.
• Slide doughnuts into hot oil with wide spatula.
• Fry about 1 minute on each side or until golden brown.
• Remove carefully from oil. (Do not prick surface.).
• Drain on paper towels.
• Roll or shake in sugar, or dip the tops of doughnuts in glaze.
• TO MAKE GLAZE:.
• Combine all glaze ingredients in a bowl with a fork.
• If the glaze is too thin, add more confectioners' sugar.
• If it is too thick, add more milk.

Steps:

• In a small saucepan over medium heat, heat milk until warm to the touch. Transfer to the bowl of a mixer fitted with a dough hook, and add yeast. Let yeast soften 1 to 2 minutes, then stir to combine. Add 2 3/4 cups flour, without stirring. Cover bowl tightly with plastic wrap, and set aside in a warm place until surface of flour cracks, 30 to 40 minutes.
• In a large mixing bowl, whisk together egg yolks, sugar and salt. Whisk in 1/4 cup flour, and set aside.
• In a small saucepan over medium heat, melt butter. Split vanilla bean lengthwise, and scrape out pulp and seeds into butter. Swirl pan as butter heats, and cook 3 to 5 minutes, until bubbles subside and liquid is dark brown. Remove vanilla bean.
• Whisk butter into egg mixture. Stir in vanilla. Add to yeast mixture. Return to mixer, and mix on low for 1 minute. Add remaining 2 tablespoons flour, and mix to combine. Turn mixer up to medium-high for 1 more minute. Dough should be very sticky.
• Sift a light coating of flour onto a work surface. Scrape dough onto it, and gather into a ball. Clean mixing bowl, and lightly coat with oil. Add dough, cover and allow to rise for 1 1/2 to 2 hours, until doubled.
• Turn dough out onto lightly floured surface, tuck edges to deflate and return to oiled bowl. Cover and allow dough to rise until doubled, about 30 minutes.
• In a deep, heavy pan, heat shortening to 365 degrees. Turn dough out onto lightly floured surface, and gently pat into a rectangle about 1/2 inch thick, flouring surface of dough as necessary. Dip a 2 1/2-inch doughnut cutter in flour, and cutting as close together as possible, cut out doughnuts. Let doughnuts and holes rest 15 minutes. Gather scraps of dough together, gently roll or pat to 1/2-inch thickness and cut out remaining doughnuts.
• Add doughnuts to pan, a few at a time. When they rise to surface, turn them over. Adjust heat to keep oil at 365°F Fry until browned, about 30 to 50 seconds, then flip once more and brown other side. Drain on paper towels. Fry remaining doughnuts. Fry holes separately; they will take less time. Cool, then sift powdered sugar over doughnuts. Or, dip them in one of the following coatings.
• Topping variations:
• Honey glaze: In a pan, heat 3/4 cup of honey until it is warm to the touch, and then dip the warm doughnuts in to coat.
• Cinnamon sugar: Combine 1/2 cup sugar with 1 teaspoon sea salt and 1 1/4 teaspoons cinnamon, and dip the warm doughnuts in to coat.
• White glaze: Combine 1/2 cup plus 2 tablespoons sifted powdered sugar in the top of a double boiler over simmering water with 1/4 cup heavy cream, 1/2 teaspoon vanilla extract and 1/8 teaspoon Kosher salt. Heat until just warm, stirring frequently, until thin and translucent. Use a pastry brush to coat doughnuts.

Steps:

• Place warm water in a large mixing bowl.
• Sprinkle yeast over the surface of the water; wait a few minutes then stir to dissolve.
• Mix in milk, sugar, salt, egg, shortening, and 2 cups flour and beat until smooth.
• Mix in up to 1¾ cups more flour, until you get a dough that can be handled.
• (Too soft is better than too stiff.) Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl; turn greased side up and cover with oiled plastic wrap.
• Let rise in a warm place until double, about 1½ hours; punch dough down.
• (When the weather is warm, the dough will rise more quickly, do not let it rise past double.) Let rise again until almost double, about 30 minutes; roll dough 3/8 inch thick on lightly floured surface.
• Cut with a doughnut cutter that has been floured.
• Let rise, uncovered, on waxpaper until double and very light, 30 to 45 minutes.
• Heat oil to 375°.
• Drop doughnuts into hot fat.
• Turn doughnuts as they rise to the surface.
• Fry 2 to 3 minutes or until golden on both sides, being careful not to prick them.
• Carefully remove from fat and drain.
• Roll in sugar or glaze while warm.
• To glaze, blend ingredients for glaze and dip warm doughnuts into it.