Dec 29, 2008


The Perfect Dough Recipe
4 to 4-1/2 c. all purpose flour
1 tsp. kosher salt
2 1/2 tsp. dry active yeast
1 cup lukewarm milk
2 Tablespoons sugar
2 large eggs, beaten
2 Tablespoons melted unsalted butter

Now as Age would say,
"put on your sweatpants."
In the bowl of a mixer fitted with a dough hook, combine 4 c. flour and salt.

In a small bowl, mix the dry yeast with 2 Tablespoons of the milk and 2 Tablespoons of the sugar and let sit until foamy (about 5-10 minutes) Add the remaining milk to the flour along with the yeast mixture and turn the mixer on low to blend. Add the eggs and melted butter and mix into a soft but not sticky dough. If necessary, add a little extra milk or flour, but only 1 Tablespoon at a time.

Move the dough on a lightly floured surface and knead until smooth and elastic or you can do this in the mixer.

Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. Let the dough rest periodically to relax it.
Cut the dough with floured biscuit cutters. Re-roll scraps to make as many doughnuts as possible.

Place doughnuts on a floured surface lightly covered with a dishtowel until risen, about 20 minutes.

Heat vegetable oil to 350 degrees F (use a thermometer with a clip)
Carefully lower doughnuts into the oil, adjusting heat as needed to maintain the temperature. Flip the doughnuts several times to cook evenly, about three minutes total.
Transfer to cooking racks lined with parchment

Dust with powdered sugar or fill with jelly as soon as they are
cool enough to handle. To fill with jelly, insert tip of the pastry bag into the side of the doughnut until it begins to come out.

I can't wait until morning to perk a nice cup of coffee and have
1....or...2 or 3 of these!