Directions for the Original Donut Mix (D68)
Use your stand type mixer and the dough hook. You can also make donuts by hand.
Mix the Dough
Pour 1 3/4 cups warm (120 degrees) water into your mixer bowl. (Measure water temperature with a thermometer; hot water kills yeast.) Sprinkle the yeast over the water (a packet of SAF Gourmet Yeast is included). Empty the mix into the bowl.
Turn the mixer to low speed to start to blend the water and the mix. Turn the speed to medium and beat for four minutes. You should have a soft dough ball that is moist and slightly sticky. The dough should be elastic (the gluten is developed) and stretchy if you pinch and pull a bit of the dough. If the dough is not elastic, mix for another minute or two. (If you are mixing by hand, you will need to knead the dough for 10-15 minutes.
Baker’s note: The water is precisely measured for this mix to result in a soft, slightly sticky dough. You may add another tablespoon of flour or a teaspoon or two of water if you feel the dough is not right.
Place the dough in a lightly greased bowl. Place the bowl in a baker’s proofing bag (available at The Prepared Pantry) or cover with plastic wrap. Let rise in a warm spot such as on top of the refrigerator or in the sun from the kitchen window and let rise for 30 minutes or until doubled in size. Gently deflate the dough by turning and pressing the dough several times. Cover and let rise another 30 minutes.
Cut the Shapes
Lightly dust a countertop with flour and turn the dough out onto the countertop. With a sharp knife, divide the dough in half. Roll out each half into a circle 1/2 inch thick. Let the dough rest for 2 or 3 minutes.
Cut the dough into donut shapes using a donut cutter. Place each on a 4-inch piece of waxed paper as you cut them or on a cooling rack, or on a lightly greased baking sheet. Cover the donut shapes and let rise in a warm place for 45 to 60 minutes or until very light and fluffy. (We set the donuts on cooling racks and set the cooling racks inside proofing bags to cover them.)
Baker’s notes: If you let the donuts over-rise, they become very soft, sticky, and hard to handle. It’s still easy to get them off cooling racks, harder to get them from waxed paper. If they do over-rise, they will still taste great but may not be as uniform and pretty. You can roll the dough again, cut the shapes, and let them rise again.
Yeast is very sensitive to temperature. If your kitchen is cool, it will take longer to rise. Make sure the donuts are puffy and full of air before you begin cooking them. If blisters tart to appear, poke the blisters with a toothpick and begin cooking the donuts.
To Fry Your Donuts
Heat vegetable oil to 375 degrees in a large, deep pan or fryer. Use a candy thermometer to monitor the temperature. Do not let the temperature fall below 350 degrees. Use the paper to drop three donuts into the hot oil, being careful not to deflate the donut. Fry the donuts for about 25 seconds and turn the donuts in the oil with a skewer, or other rod or stick, by sticking the skewer through the donut hole and lifting. Cook on the other side for about 20 seconds. The donuts should be golden, not dark, brown. Using the skewer, lift your donuts out of the oil onto paper towels.
To Glaze Your Donuts
In a large mixing bowl, mix 3 cups powdered sugar with 1/2 cup warm water and 1/2 teaspoon vanilla extract until smooth.
Using either the long wooden sticks, or your fingers, gently drop the fried donut into the glaze. If you want both sides glazed, turn the donuts over and glaze the other side. Return the donuts to a cooling rack.