Homemade Yeast Raised Donuts
8 years ago
Promised Moe I would make him donuts this morning. So since I'm up early, the dough was made by 5:00 AM
and he was eating donuts before 8:30 AM.
Haven't made this recipe in about 10 years. Forgot how good it was. And easy.
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Comments (15)
8 years agoRelated Discussions
Help with yeast troubles
Comments (29)If you strike out at your store, does your area have any places like Smart and Final or Cash and Carry - non-membership stores that serve as restaurant and small businesses supply? Another option would be to order from King Arthur - the one pound is about $5 and the 2 pound ~$10 but I don't know what shipping would be. Possibly even with shipping it is cheaper to buy it in the bulk pack than getting the 4 oz jars or packets at the grocery store. to take the yeast right out of the freezer and put it in with the flour I take it right out of the freezer to use in the bread machine, mixer or by hand and it rises fine for me. The yeast mass is small enough compared to the water mass that I doubt it makes much difference to the temperature of the two when combined if the yeast starts out at room or freezer temp. Did you really mean that you put it in at the same time you add the flour? When I'm using the bread machine, the first thing I do is to add the water and then sprinkle the yeast on it. That gives the yeast a few moments to start dissolving while I get out the flour and anything else I'll use. I'm not sure that is necessary but possibly if you add the yeast and flour at the same time, the flour is grabbing too much of the water and the yeast isn't dissolving so it can start working. What kind of water are you adding? I always use the filtered water tap so there isn't chlorine which might interfere with the yeast. I don't know if that is as important for non-sourdough breads, but it might help. To get warm water for bread in the bread machine, I use about 1/4 to 1/2 from the instahot tap and the rest from the filtered water tap (depending on the time of year - I always check that it is not to hot - i.e. comfortably warm to the touch because one time my bread didn't rise and I think it was due to the water being too hot). It is probably better to err on the side of too cool than too hot for the water - especially in the bread machine which will heat things up anyway. I never cook the dough in the machine (or almost never - one time I forgot to select dough cycle and it cooked in the machine by accident). I prefer to form the loaves myself and cook in the oven. But depending on your machine, it may have different cycles or let you set up a custom cycle to allow for a longer time between kneading and baking to allow for a type of bread that needs longer to rise....See MoreHome-made bread question
Comments (12)I agree with Linda C. If you are using bakers' yeast, not fresh cake yeast (which has a more yeasty taste than dry bakers' yeast), it sounds like you are over-proofing the dough at one or more stages of the development, AND/OR, you aren't doing a good job of punching the dough down after the first rise. Get a dough-rising bucket so you will accurately KNOW how much the dough has risen. I get my dough-rising (aka food storage) containers from the local restaurant supply store, but the link below will show you what they look like. When I pat 1-quart of dough into the dough-rising bucket and snap the lid on it, it's the perfect environment for rising dough. When the dough has risen to the 2-quart line, I know it has doubled in bulk. No more guess work, playing peek-and-boo under the cloth covering the bowl, and guessing exactly what IS double when dealing with a slant-sided bowl. The straight sides of the dough-rising bucket, as well as the graduated markings on the side will allow you to see exactly how much dough you place in it, and to double that amount to know when your dough has doubled in bulk. I generally use a 2-quart size container (up to 2.5-pounds of dough), but have several sizes for larger recipes. Because today's flour is no longer bromated, it no longer has the extensibility it once had, and allowing dough to rise to "just under double" is best. Dough doesn't rise to the clock, but rather to the strength of the yeast used, the ambient temperature, and the amount of moisture in the dough and humidity in the air. Your dough may double in 25-minutes, not that one hour listed in the recipe. If the temperature is cold, it may take much longer than the recipe suggests. Rising times in recipes, as the flour amounts, are just a good (or bad) guess based on traditional amounts, or what happened in the test kitchen. Are you using the correct size pan for the amount of dough? Many times people use a 9x5-inch QUICK bread pan for 1-1/2 pounds of bread dough, which isn't enough dough for that pan size (it holds 2-pounds of dough). This allows for too much rising time (over-proofed dough) to fill the pan that is too large for the dough amount. Another mistake that leads to over-proofing is allowing the dough to rise more than double in the pan - even when using the correct size pan for the amount of dough. You never allow the dough to rise to the height you want the baked loaf - that's over-proofing it. The log of dough is approximately 1/3 the size of the finished loaf. You allow it to double in bulk in the pan, and that represents 2/3 the size of the finished loaf. Oven-spring, the amount the dough continues to rise after it it's in the oven, accounts for the last 1/3 of the finished loaf size. Jumbo Loaf - 10x4-1/2-inch - 4-5 c. flour - 2# plus dough Quick Bread Loaf - 9x5 - 4 c. flour - up to 2# dough Standard Loaf - 1-1/2x4-1/2 - 3 c. flour - 1.5# dough Med. Loaf - 7-1/2x3-1/2 - 2-1/2 c. flour - 1# dough Punching dough down not only de-gasses it, but it redistributes the yeast. If done incorrectly, you can have pockets of yeast which could account for a yeasty taste. How to: With an oiled fist/hand, gently punch down through the center of the dough. Then grab the dough at the outside edge and pull it into the center. Do this all the way around the dough. You have now essentially turned the dough inside out. The warmer inside dough is now to the outside, and the cooler outside dough is inside. Once the dough is punched down, turn it out onto the counter/board/Silpat (whatever you use). Divide the dough, if necessary. Round the dough (form it into a tight ball), to keep the gasses from excaping through the ragged edges and get the gluten strands smooth and going in one direction. Then cover the dough ball (I use plastic wrap, then use the same piece to cover the panned loaf) and allow it to sit 10-15 minutes to relax the gluten strands before forming. -Grainlady Here is a link that might be useful: King Arthur Flour - Dough Rising Bucket...See MoreFleischmann's Pizza Crust Yeast
Comments (78)Tricia - That biga... gotta try it, thanks. Sounds like a viable solution while I work on my neverending quest to be able to plan a meal more than the morning of. What I find so interesting about pizza dough debates is that the ingredients rarely change. Like I said above, flour, water, yeast, salt. Maybe oil. From the site Ann linked, evidently sugar is a controvertial addition. I know my mom uses it; I do not. With such a short ingredients list, it's amazing what differing results people have. Obviously the treatment of these ingredients plays a huge part in the outcome. I also noted that while there were disagreements in the many comments following the article, in my quick skim I didn't notice a single one that discredited the benefit of a several day slow rise in the chill chest. The only time I tried a long rise was when Ann steered us to "Canadave's" recipe on the pizza making forum. IIRC, at the time she declared it the best crust ever. I guess she kept on experimenting despite having found the best crust, because these days her best crust is JC's dough. Good for her. Anyway, that was back in the day that I couldn't round out pie to save my life. Might be time to have another go at it. I'm pizza'd out right now, but in the next few days I'll stop by the place that IMO makes the best pizza I've ever had, anywhere, take a picture and post it. Though it's very close to home I don't go there often, probably not in a couple years. Too expensive and their use of a bag instead of box while probably environmentally friendly, results in a cold pie by the time it takes the short drive home. I find that annoying....See MoreSweet Potato Donuts and a Pumpkin Roll
Comments (14)Claire, it's so easy it's embarrassing, the first time I made one I was astounded, I was just sure it would stick to the towel and not unroll, or break apart or SOMETHING. Of course it didn't. I will point out, though, that you should roll it up in a smooth linen towel, not a terry cloth one, or you'll have a fuzzy pumpkin roll. Ask me how I know.....sigh. Mindy, I'll post the banana doughnut recipe on a new thread, so it doesn't get "lost". It was actually stepmom's favorite of the two. Annie...See More
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Ilovecomputers, Sorry for the confusion. Weight and volume are not the same. So two cups of confection sugar/icing sugar/powdered sugar only weights 8 oz. , not 16 oz.
Lars, This is the one I have. I've had it for years.
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