I was craving Raised Doughnuts this week- those light fluffy doughnuts with a chocolate glaze just like the ones we used to buy at our local bakery, Golden Bakery. It has been closed for many years now, but I can still remember the wonderful smell when you walked into the bakery. I have been trying to re-create the chocolate glazed doughnuts for years and I think this recipe is as close as I am going to come to it. The doughnuts are light and airy and the glaze has just enough chocolate in it.
Then as an alternative for those who aren’t chocolate folks, I also made a vanilla glaze and a cinnamon sugar version. The cinnamon sugar version was the first edition of this recipe and I found the doughnut a little too chewy so I added another egg yolk to the recipe and that seemed to do the trick. Also I only let the dough rise once and then rolled it out gently. The final product was light and airy with just the right amount of chew.
Also, I don’t use a deep-fryer when I am making doughnuts. I just use my enamel dutch oven with about 2″ of canola oil in and and a candy thermometer to monitor the temperature. It is just easier than lugging out the deep fryer and the clean-up is easy as the pot just wipes clean. So don’t be intimidated by deep frying- just keep your eye on the temperature at all time.
- Dough:
- ¼ cup granulated sugar
- 1½ tsp instant yeast
- ¼ cup butter, melted and cooled
- 1 tsp salt
- ¾ milk
- 2 egg yolks, room temp
- 2 - 2½ cup all-purpose flour
- ½ tsp vanilla
- Glaze:
- ½ cup sifted icing sugar
- 1 tbsp milk
- ½ tsp vanilla
- 1 tbsp sifted cocoa (optional)
- Heat milk to 100 degrees F.
- In large bowl combine warm milk, yeast, sugar, egg yolks, vanilla and 1 cup of flour. Using a whisk combine until smooth. Sprinkle another 1 cup of flour and salt over mixture and using a wooden spoon mix in until a ragged dough forms.
- Transfer dough to a floured work surface and knead until smooth and silky (about 4-5 minutes) Add additional ½ cup of flour 1 tbsp at a time if needed to keep dough from sticking.
- Add about 1 tsp of canola oil to bowl and then add dough back in, turning to coat.
- Cover with plastic wrap and let rise until doubled in size 1½ - 2 hours.
- Turn out onto lightly floured work surface. Using rolling pin roll to about ½ inch thick.
- Cut into squares using a pizza cutter. You can make the squares whatever size you like, but you should get at least 12 squares.
- Place dough squares on lightly floured cookie sheet, not touching. Cover with cotton tea towel and let rise until doubled in height ( 30 - 60 min).
- Deep fry at 365 degrees F - 1 minute/ side. Transfer to paper towel lined cooling rack.
- Make glaze: Combine icing sugar, milk and vanilla ( chocolate if you desire). Stir until smooth. Dip slightly warm doughnuts into glaze. Place glaze side up on cooling rack to set.
- Enjoy- best day they are made.