The Golden Ring of Delight: Mastering Raised Doughnuts

There’s a particular magic in the air when a batch of raised doughnuts is in the making. It’s a scent that conjures up childhood mornings at the local bakery, the promise of a sweet, pillowy treat nestled in a paper bag. I remember one drizzly Saturday, decades ago, when my grandmother, a woman whose hands were as skilled with pastry as they were with mending socks, decided we were making doughnuts. The rhythmic hum of the stand mixer, the gentle warmth radiating from the oven, and the anticipation of that first bite – it’s a sensory symphony I’ve chased ever since. This recipe, adapted from Nancy Silverton’s “Pastries From the La Brea Bakery,” takes us on that very pursuit of perfection, a journey into the heart of what makes a raised doughnut truly extraordinary.

Recipe Overview

• Prep Time: Approximately 2 hours, plus resting and rising time
• Cook Time: Approximately 30-50 seconds per doughnut
• Total Time: Approximately 4 hours 12 minutes
• Servings: Variable, depending on cutter size
• Yield: Approximately 18 Doughnuts and Holes
• Dietary Type: Contains Wheat, Dairy, and Eggs

Ingredients

For the Dough:

• 3/4 cup whole milk
• 2 1/4 teaspoons active dry yeast
• 2 cups unbleached all-purpose flour (for initial dough mix)
• 2 tablespoons unbleached all-purpose flour (for later addition)
• 1 cup cake flour (not self-rising)
• 6 extra-large egg yolks
• 1/2 cup sugar
• 3/4 teaspoon kosher salt
• 1/2 cup unsalted butter, softened
• 1 vanilla bean
• 1 tablespoon pure vanilla extract

For Frying:

• 6 cups vegetable shortening

Optional Coatings:

• Honey Glaze:
  • 3/4 cup honey
• Cinnamon Sugar:
  • 1/2 cup granulated sugar
  • 1 teaspoon sea salt
  • 1 1/4 teaspoons ground cinnamon
• White Glaze:
  • 1/2 cup plus 2 tablespoons sifted powdered sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

Equipment Needed

• Stand mixer with dough hook attachment
• Small saucepan
• Medium saucepan
• Large mixing bowl
• Small mixing bowls
• Whisk
• Plastic wrap
• Work surface
• Rolling pin (optional, for scraps)
• Deep, heavy-bottomed pot (for frying)
• Thermometer (candy or deep-fry)
• Slotted spoon or spider strainer
• Paper towels
• Wire cooling rack
• Doughnut cutter (approximately 2 1/2 inches)
• Pastry brush (for white glaze)
• Double boiler (or equivalent setup for white glaze)

Instructions

1. Activate the Yeast: In a small saucepan, gently heat the whole milk over medium heat until it feels warm to the touch, like a comfortable bath. Be careful not to overheat it, as this can kill the yeast. Transfer this warm milk to the bowl of your stand mixer, which should be fitted with the dough hook attachment. Sprinkle the active dry yeast over the surface of the milk. Let it sit undisturbed for 1 to 2 minutes to soften and begin to bloom.
2. Begin the Dough: Once the yeast has softened, give it a gentle stir to combine with the milk. Now, without stirring, add 2 cups of the unbleached all-purpose flour directly on top of the yeast mixture. This creates a barrier that allows the yeast to work its magic. Tightly cover the bowl with plastic wrap and set it aside in a warm place. You’re looking for the surface of the flour to crack, which should take about 30 to 40 minutes, indicating the yeast is active and beginning to ferment.
3. Prepare the Enrichment: While the yeast mixture is proving, prepare the rich elements of the dough. In a separate large mixing bowl, whisk together the extra-large egg yolks, sugar, and kosher salt. Next, whisk in 1/4 cup of the unbleached all-purpose flour. Set this mixture aside.
4. Infuse the Butter: In another small saucepan, melt the 1/2 cup of unsalted butter over medium heat. While the butter is melting, carefully split the vanilla bean lengthwise with a sharp knife. Scrape out the fragrant pulp and seeds from both halves and add them to the melting butter. Swirl the pan gently as the butter heats. Continue to cook for 3 to 5 minutes, observing as the bubbles subside and the liquid transforms into a beautiful, dark brown hue. This process, called browning butter or beurre noisette, infuses a wonderfully nutty, complex flavor. Once browned, remove the spent vanilla bean pod.
5. Combine and Develop the Dough: Whisk the browned butter mixture into the reserved egg yolk mixture. Stir in the pure vanilla extract. Now, carefully add this enriched egg mixture to the yeast mixture in the stand mixer bowl. Return the mixer bowl to the stand mixer. Mix on low speed for just 1 minute, allowing the ingredients to start coming together. Add the remaining 2 tablespoons of unbleached all-purpose flour and mix again to combine. Increase the mixer speed to medium-high for another minute. The dough will be quite sticky at this stage, which is exactly what you want.
6. First Rise: Sift a light coating of flour onto a clean work surface. Gently scrape the sticky dough out of the bowl onto the floured surface. Gather the dough into a cohesive ball. Clean the mixing bowl thoroughly and lightly coat the inside with a neutral oil. Place the dough ball into the oiled bowl, cover it tightly, and let it rise in a warm place for 1 1/2 to 2 hours, or until it has doubled in volume.
7. Second Rise and Shaping: Once the dough has doubled, turn it out onto a lightly floured surface. Gently deflate the dough by tucking the edges inward to form a ball again. Return the dough to the oiled mixing bowl, cover, and allow it to rise for about 30 minutes, or until it has doubled in size once more.
8. Prepare for Frying: In a deep, heavy-bottomed pot, heat the 6 cups of vegetable shortening over medium heat until it reaches precisely 365°F (175°C). It’s crucial to maintain this temperature for perfectly fried doughnuts.
9. Cut the Doughnuts: Turn the risen dough out onto a lightly floured surface. Gently pat or roll it into a rectangle approximately 1/2 inch thick. Flour the surface of the dough as necessary to prevent sticking. Dip a 2 1/2-inch doughnut cutter into flour, and cut out as many doughnuts and holes as possible, placing them as close together as you can. Allow the cut doughnuts and holes to rest for 15 minutes.
10. Fry to Golden Perfection: Carefully add the doughnuts to the hot shortening, a few at a time, being careful not to overcrowd the pot. As they rise to the surface, use a slotted spoon or spider strainer to gently flip them over. Adjust the heat as needed to maintain the oil temperature at 365°F. Fry for approximately 30 to 50 seconds per side, until they are a beautiful golden brown. Remove the fried doughnuts with the slotted spoon or spider and drain them on paper towels. Fry the remaining doughnuts, then fry the holes separately; they will cook much faster.
11. Coat and Enjoy: Once the doughnuts and holes have cooled slightly, you can apply your chosen coating.
    • Honey Glaze: Gently warm 3/4 cup of honey in a pan until it’s warm to the touch. Dip the warm doughnuts into the honey to coat them evenly.
    • Cinnamon Sugar: In a shallow bowl, combine 1/2 cup granulated sugar with 1 teaspoon sea salt and 1 1/4 teaspoons ground cinnamon. Dip the warm doughnuts into this mixture to coat.
    • White Glaze: Prepare a double boiler (or a heatproof bowl set over a saucepan of simmering water). In the top of the double boiler, combine 1/2 cup plus 2 tablespoons sifted powdered sugar, 1/4 cup heavy cream, 1/2 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Heat gently, stirring frequently, until the mixture is thin and translucent, and just warm. Use a pastry brush to coat the doughnuts with this delicate glaze.

Expert Tips & Tricks

• Yeast Vitality: Always ensure your active dry yeast is fresh. If it doesn’t bloom (get foamy) in warm liquid within a few minutes, it’s likely past its prime, and your doughnuts won’t rise properly.
• Temperature Control is Key: Maintaining the frying oil at precisely 365°F (175°C) is paramount. Too low, and the doughnuts will be greasy; too high, and they’ll brown too quickly on the outside while remaining undercooked inside. A good thermometer is your best friend here.
• Handling the Dough: Resist the urge to overwork the dough when shaping. Gentle handling preserves the air bubbles that give raised doughnuts their signature lightness. When re-rolling scraps, handle them as little as possible to avoid toughening the final product.
• Don’t Crowd the Pot: Frying in batches is essential. Overcrowding the pot will lower the oil temperature drastically, resulting in soggy, greasy doughnuts.
• Cooling Rack Advantage: Allowing doughnuts to cool on a wire rack ensures air circulates around them, preventing the bottoms from becoming soggy from trapped steam.

Serving & Storage Suggestions

These glorious raised doughnuts are best enjoyed fresh, ideally within a few hours of frying. For the most exquisite experience, serve them warm with your chosen glaze or a dusting of powdered sugar. They are wonderful on their own, or paired with a steaming cup of coffee, a robust black tea, or even a creamy hot chocolate.

If you find yourself with any leftover doughnuts, they can be stored at room temperature in an airtight container for up to 2 days. While they won’t retain their initial puffiness, they will still be a delightful treat. For longer storage, they can be frozen, well-wrapped, for up to a month. Reheat gently in a low oven (around 250°F / 120°C) for a few minutes to revive their texture.

Nutritional Information

Nutrient	Amount per Serving (approximate, without glaze)	% Daily Value
Calories	779.3 kcal
Calories from Fat	(Not specified, but significant)
Total Fat	75.5 g	116 %
Saturated Fat	23.7 g	118 %
Cholesterol	84.5 mg	28 %
Sodium	80.9 mg	3 %
Total Carbohydrate	123.6 g	41%
Dietary Fiber	0.6 g	2 %
Sugars	6.3 g	13%
Protein	10.6 g	21%

Note: Nutritional information can vary significantly based on ingredient brands, exact measurements, and any added glazes or toppings.

Variations & Substitutions

While this recipe yields classic, ethereal raised doughnuts, feel free to explore! For a richer dough, you could experiment with using a portion of heavy cream alongside the milk. If you’re feeling adventurous, consider infusing the milk with spices like cinnamon sticks or cardamom pods during the initial warming step. For a gluten-free option, a high-quality gluten-free all-purpose flour blend designed for yeasted breads would be necessary, though results may vary as gluten-free flours behave differently. You could also experiment with alternative frying fats, ensuring they have a high smoke point.

FAQs

Q: Why is my raised doughnut dough so sticky?
A: Raised doughnut dough is meant to be quite sticky. This high hydration is what contributes to their light and airy texture after frying. A lightly floured surface and well-oiled hands will help you manage it.

Q: How do I know when the dough is ready for frying after the second rise?
A: The dough should be visibly puffy and have nearly doubled in size. When you gently poke it, the indentation should spring back slowly.

Q: Can I make the dough ahead of time?
A: Yes, after the first rise, you can cover the bowl tightly and refrigerate the dough overnight. Let it come to room temperature for about an hour before proceeding with the second rise and shaping.

Q: My doughnuts are browning too quickly. What should I do?
A: This indicates your oil temperature is too high. Reduce the heat slightly and monitor it closely. You may need to adjust the heat throughout the frying process.

Q: What’s the best way to keep doughnuts from absorbing too much oil?
A: Ensure your oil is at the correct temperature (365°F/175°C) and don’t overcrowd the pot. Frying in batches and maintaining consistent heat are key.

Final Thoughts

There’s a profound satisfaction that comes from transforming simple ingredients like flour, yeast, and milk into these golden rings of pure joy. The process is a dance of patience and precision, rewarded with a treat that’s both nostalgic and utterly irresistible. When you bite into one of these homemade raised doughnuts, savoring the delicate crust and the cloud-like interior, remember the journey – the warmth of the milk, the subtle nutty aroma of browned butter, and the anticipation of that first perfect bite. They are a testament to the magic that can happen in your own kitchen, a delicious reminder that some traditions are absolutely worth upholding. Share them generously, or keep them all to yourself – we won’t judge.