If possible, always use REAL butter. Your recipes will be richer tasting and butter is healthier than margarine.
Servings: At least 18
This is a good basic recipe.
Print it, then record your changes
Note times for raising (vary according to room temp)
For flavor, try adding 1 T Orange Juice or
2 ts rum extract
1 package dry yeast OR 1 tablespoon bulk dry yeast
3 to 4 cups white flour
3/4 cup whole milk
1/2 stick butter
1/3 cup granulated sugar
1/2 teaspoon salt
2 whole eggs
If glazing, have recipe ready to use
Take a large mixing bowl and put about 1 1/2 to cups of the flour in it. Add the dry yeast and blend it up into the flour.
Combine milk, sugar, butter and salt in a saucepan and heat slowly only until butter melts. Then stir the mixture into the flour. Then add the eggs. Beat until mixed well – about 2-3 minutes using an electric mixer on low speed. Then beat another 3 minutes on high speed.
Start adding the rest of the flour – just a little at a time. Stir manually. When you have a nice ball of dough (it should be firm yet roll into a ball), put it on a floured surface and knead it for about 5 minutes.
Put the dough into a greased bowl or pan, turning it around so even the top of the dough gets greased. Cover and let rise until doubled in size.
Punch down the dough, then turn it out on a lightly floured surface. Take a rolling pin and roll the dough so that it is no more than 1/2 inch thick. Using a 3 inch doughnut cutter, cut out doughnuts and place on a baking sheet, cover (waxed paper works nicely) and let rise about 45 minutes. Reroll the trimmings to cut more doughnuts, or set aside the doughnut holes along with the doughnuts.
Using a deep-fryer, heat oil to 360-375 degrees. Once you know the best temperature for the oil and fryer you use, write it on your recipe. Fry the doughnuts, but do not crowd them. Turn them over frequently while cooking using a fork or tongs being careful not to pierce them. When doughnuts are golden all over, remove to a rack placed over a cookie sheet to drain.
Pick the glaze or coating recipe of your choice. Plain glazing is done while the doughnuts are hot. If rolling in powdered sugar, let doughnuts cool first. Or use regular granulated sugar for sugared doughnuts; add cinnamon to the sugar for cinnamon doughnuts. You may even want to put jelly into some of the doughnuts (cut a slit and spoon it in) or cover them with various frostings.