Doughnuts
Ingredients
- 3/4 cup milk
- 3 tablespoons vegetable shortening
- 2 1/4 teaspoons instant dry yeast
- 3 tablespoons warm water
- 1 egg
- 2 tablespoons white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon cardamom
- 2 1/4 cups all-purpose flour, plus more for dusting surface
- canola oil, for frying
Method
- Heat milk and shortening together until shortening melts.
- Let milk cool to room temperature.
- In the bowl of a stand mixer, sprinkle the yeast over the warm water and let dissolve for 5 minutes.
- Pour milk into softened yeast.
- Add the eggs, sugar, salt, cardamom, and half of the flour.
- Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
- Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
- Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth (about 3-4 minutes).
- Transfer to a well-oiled bowl, cover, and let rise until doubled in size (about 1 hour).
- On a well-floured surface, roll out dough to 3/8-inch thick.
- Cut out dough using a 3-inch pastry ring and using a 1-inch ring for the center hole. This recipe should make about 12 doughnuts of this size.
- Set cut doughnuts on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Fill a dutch oven with cooking oil so that oil is 3-4 inches below the top of the oven.
- Preheat the oil to 365°F. NOTE: watch the temperature while cooking and adjust the stove as needed to keep oil temperature as close to 365°F as possible.
- Gently place the doughnuts into the oil, 2 at a time.
- Cook for 1 minute per side.
- Use a slotted spoon to move cooked doughnuts to a cooling rack placed in a baking pan.
- Allow to cool for 15 to 20 minutes then dust with icing sugar and cinnamon.
Source
