These are the classic light yeast doughnuts. They're not as light as Krispy Kremes, but they're tasty and homemade. I added a light vanilla glaze.
As far as adaptations go, I used my pizza dough proofing techniques rather than Top Pot's.
- 1 cup warm water (110ºF)
- 3 tbsp instant yeast
- 1/2 cup sugar
- 1/4 cup shortening
- 3 egg yolks
- 1 tsp vanilla
- 1 tsp kosher salt
- 4 cups bread flour
- 1/2 tsp baking powder
- 1/2 tsp ground mace
- shortening for greasing
- canola oil for frying
Preheat oven to 200º F.
In the bowl of a standing mixer fitted with a paddle, combine water, yeast, and sugar. Let stand for 10 minutes.
Add shortening, yolks, vanilla, and salt. Then sift in the flour, baking powder, and mace. Switch to a dough hook and mix until a dough ball forms.
Turn off the oven.
Remove the ball of dough and knead for a couple minutes on a floured work surface. Use a little shortening to grease a deep glass bowl. Add the dough. Cover with a damp cloth and place in the oven to rise.
Note: the oven is turned off, but the residual heat and humidity from the towel creates a little sauna that will help the dough to soften and rise faster.
After 1 hour, remove the bowl.
On a lightly floured work surface, roll out dough to 1/2" thick (about the thickness of a pinky.) Cut out 2 3/4" doughnuts, re-rolling the remnants and cutting again.
Place doughnuts on lightly floured baking sheets and place in the oven (still turned off), along with a pan of hot water at the very bottom. Let rise another 30 minutes.
Heat 2" canola oil to 350º. (I've found that medium seems to maintain the right temperature.)
Working in batches, drop doughnuts into the oil and cook 30 seconds on each side or until nicely golden. Remove and let drain.
Apply glaze while doughnuts are still warm or let them cool before adding icing.