Raise Your Hands For: Glazed Donuts

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Back when I was in high school, I worked at this amazing old mom and pop bakery. I had to get up at 6 am every Saturday morning and walk 3 miles to work. I enjoyed going in and smelling the fresh baked breads, cookies, and my favorite, the donuts. Chocolate covered, glazed, old fashioned, and cream filled long johns are just to name a few. I prefer a straight up raised glazed, simple and sweet.
On busy days I got the luck of helping make these delicious breakfast goodies. I did the toppings and fillings, if I was super lucky, I got to work with a bakers and do some frying. I was thinking about this time the other day, missing the great old bakeries.
Remembering the good times I dug up a school recipe for raised yeast donuts.  I never go straight from a book recipe. My school book has something called bakers percentage that gives me a base that I can use to create my own. I did a little flexing due to my dry air, electric oven, and high altitude. I added little extra flour, warmer water, and extra proofing time to create these classic glazed donuts. This baking project hit the spot, brought me back to all those beautiful memories.

Yeast Raised Donuts

Ingredients
  • 8 ounces Sugar
  • 1 ounce Salt
  • 3 pounds 8 ounces Bread Flour
  • 3 ounces Dry Milk Powder
  • 1/2 teaspoon Cinnamon
  • 3 1/2 teaspoon Mace
  • 6 ounces Shortening
  • 10 each Eggs
  • 6 fluid ounces Buttermilk
  • 1 fluid ounce Vanilla Extract
  • 1 ounce Active Dry Yeast
Cooking Directions
  1. Condition yeast with a little warmed buttermilk. Stir together with yeast and let it sit at least 15 minutes until a foam forms on the surface.
  2. Combine sugar, salt, bread flour, milk powder, cinnamon, mace, and shortening. Mix until just combined.
  3. Add this mix in with conditioned yeast in a mixer with a dough hook. Low speed 2-3 minutes.
  4. Beat eggs lightly, stir in vanilla. Add to mixture.
  5. Slowly add buttermilk to make a soft and slightly sticky dough.
  6. Ferment 1-2 hours: let sit in a warm space, dough will double in size.
  7. Divide into 4 pieces, work with each individual piece to roll and cut into shapes.
  8. After cutting allow dough to rest and rise again. Cover with slightly wet towel, make sure to spray cut outs.
  9. This will grow about 1.5 times.
  10. Heat fry oil to 385 degrees. Fry each side 1 minute, light golden brown.
Glaze Topping: 1 cup powdered sugar, dash of lemon juice, milk until desired thickness.
Printable Recipe
Frying in a cast iron is important to me. It holds heat the best a gives fried foods a fresh bakery taste.
You can use your extra dough from cutting rings to make donut holes. Keep rings solid and they can be filled to make bismarks. Twist, shape, cut, have fun with this project, I know I did. Nothing like these perfectly light and flavorful snacks to spark some memories of your own.

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