Adapted from Betty Crocker’s Old-Fashioned Cookbook
Yields approximately 4 dozen doughnuts
- 5 cups all-purpose flour (or half/half wheat and white, or totally wheat with up to 1/2 cup gluten flour)
- 1/2 cup sugar
- 1 teaspoon salt
- 2 packages active dry yeast (4tsp)
- 1 3/4 cups very warm soy milk (120º to 130º)
- 1/3 cup shortening
- 2 eggs (I used the flax/water egg)
- Vegetable oil
- Sugar/cinnamon
(Original recipe author's note: You’re welcome to do all of the below steps in the first paragraph, or you can be rebels like my mom and I and place all of the ingredients into the bowl of a bread machine and press the “Dough” button. It will rise really high and push up the top of the machine, but it works like a charm. Don’t be scared).
*I suggest cutting the recipe in half if using the bread maker.
- Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl.
- Add milk, shortening and eggs.
- Beat on low speed 1 minute, scraping bowl frequently.
- Beat on medium speed 1 minute, scraping bowl frequently.
- Stir in remaining flour until smooth.
- Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched).
- Turn dough onto generously floured surface; roll around lightly to coat with flour.
- Flatten dough with hands or rolling pin to 1/2-inch thickness.
- Cut with floured doughnut cutter.
- Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2-inch thickness; cut with floured 3-inch doughnut cutter.
- Cover doughnuts and let rise 30 to 40 minutes or until double.
- Heat oil (1 1/2 to 2 inches) in Dutch oven to 350º.
- Slide doughnuts into hot oil with wide spatula.
- Fry about 1 minute on each side or until golden brown.
- Remove carefully from oil (do not prick surfaces); drain on paper towels.
- Roll or shake in sugar/cinnamon mixture. Or other favorite topping
*I have no dutch oven, so I just used a frying pan. I had to use the donut holes as test subjects to get the oil temp right, but it was worth it.