Doughnuts! - The October Daring Baker's Challenge Recipe

Ingredients

• Deep fry thermometer, candy thermometer or any thermometer that will withstand and measure temperatures of up to 380 degrees
• Metal slotted spoon, metal slotted spatula or tongs (do NOT use plastic - it will melt!)
• Cookie sheets or a wire rack lined with paper towels to allow doughnuts to drain
• Electric hand mixer or stand mixer, or a bowl and a spoon if you are able to utilize a lot of elbow grease
• Doughnut or biscuit cutters or you can use a glass and a piping tip for the center (I used the top of a vanilla extract bottle)
• Yeast Doughnuts:
• Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size
• Ingredients
• Milk 1.5 cup / 360 ml
• Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
• (I used butter - because I loooovvvvvve butter)
• Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
• Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
• Eggs, Large, beaten 2
• White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
• Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
• Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
• All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
• Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
View Full Recipe at Sweet Sadie's