Light and airy, these doughnuts are ready to finish in any way you can imagine. Dredge the outside with cinnamon-sugar and fill with raspberry jam. Fill with pastry cream and top with a quick chocolate glaze for a Boston Cream Doughnut. Or cut into rings before frying, then dip in glaze for the ultimate glazed doughnut creation.
To make the dough: In a large bowl or the bucket of your bread machine set on the dough cycle, whisk together the dry ingredients. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Add all at once to the dry ingredients. If you're using a bread machine, press Start. If you're preparing by hand or mixer, mix and knead to make a soft dough. Cover and let rest for 5 minutes.
If preparing by hand or mixer, knead the dough after its rest for 6 to 8 minutes, until it's smooth and soft. Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk.
To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter. Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled.
To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and drain on absorbent paper. Fill or frost doughnuts as desired, using your choice of sugar topping or glaze.
Would you like to bake these doughnuts, rather than fry them? While you'll lose the signature crispy crust and deep-fried flavor of a fried doughnut, baking is a lot simpler and very tasty. Follow the recipe through step 3, letting the doughnuts rise for 45 to 60 minutes. Bake them in a preheated 350°F oven for about 14 minutes, or until they're a light golden brown. Remove a doughnut from the oven, make a small knife cut, and peek inside: if it's baked all the way through, with no raw dough at the center, they're done. If not, give the doughnuts a few more minutes. Cool, fill, and top as desired.
Join King Arthur baker Martin Philip and his family as they bake Yeast-Raised Doughnuts together, start to finish.Watch Martin Bakes at Home - Doughnuts now.
