Yield: 4 servings
Measure | Ingredient |
---|---|
3 \N | To 3 3/4 cups flour ounce package active dry |
\N \N | Yeast |
¾ cup | Milk |
⅓ cup | Sugar |
½ \N | Stick butter |
½ teaspoon | Salt |
2 \N | Eggs |
\N \N | Vegetable oil, for |
\N \N | Deep-frying |
\N \N | Honey or Chocolate Glaze |
\N \N | (recipes follow) or |
\N \N | Confectioners' sugar or |
\N \N | Cinnamon-sugar |
In a large mixing bowl combine 1¾ cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add enough of remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough.
Knead dough on lightly-floured work surface 4 to 5 minutes and transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour. Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; reroll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
Heat oil in a deep-fryer to 360 degrees. Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. If using Honey Glaze, immediately glaze hot doughnuts; if using Chocolate Glaze, let cool first. Or let doughnuts cool and dredge in confectioners' sugar or cinnamon-sugar. Yield: 1 ½ dozen ESSENCE OF EMERIL SHOW#EE116