Doughnut recipe with dried yeast fermentation

• 1 cup sifted powdered sugar
• 2 Tablespoons of boiling water
• ¼ teaspoon vanilla

BREAD MACHINE METHOD

1. Have liquid ingredients at 80°F and all sorts of other ingredients at 70 degrees. Place ingredients in pan within the order specified by your owner’s manual. Select dough/manual cycle. Don't use delay timer. Check dough consistency after a few minutes of kneading. The dough ought to be inside a soft, tacky ball. If it's dry and stiff, add water, ½ to at least one Tablespoons of at any given time. If it's too wet and sticky, add 1 Tablespoons of of flour at any given time. After dough cycle is finished, continue Shaping, Rising and Frying instructions below. See our Bread Machine section for additional useful tips and knowledge.
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1. Dry mixture: Combine yeast, 1 cup flour, salt and sugar. Liquid mixture: Combine milk, water and oil heat to 120°-130°F.
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3. Hands-Held Mixer Method. Combine dry mixture and liquid mixture in mixing bowl on low speed. Beat two to three minutes on medium speed. Add egg beat one minute. By hands, stir in enough remaining flour to create a firm dough. Knead on floured surface five to seven minutes or until smooth and elastic. Add more flour if required. Place dough in gently oiled bowl and switch to grease top. Cover let rise until dough tests ripe. Continue Shaping, Rising and Frying instructions below.
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5. Stand Mixer Method. Combine dry mixture and liquid mixture in mixing bowl, mix with paddle or beaters for 4 minutes on medium speed. Add egg beat one minute. Progressively add remaining flour and knead with dough hook five to seven minutes until smooth and elastic. Place dough in gently oiled bowl and switch to grease top. Cover let rise until dough tests ripe. Continue Shaping, Rising and Frying instructions below.
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7. Mixer Method. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid mixture and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in gently oiled bowl and switch to grease top. Cover let rise until dough tests ripe. Continue Shaping, Rising and Frying instructions below.
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SHAPING, RISING AND FRYING

1. Turn dough onto gently floured surface punch lower to get rid of air bubbles. Divide dough into 2 parts. On gently floured surface, roll each half right into a 12 x 6 -inch rectangle. Cut with 2 -inch doughnut cutter. Put on gently floured cookie sheets. Cover let rise until indentation remains after touching. In large heavy pot, heat 4 inches of vegetable oil to 400°F. Fry doughnuts a couple of at any given time, turning once, until golden brown. Drain on absorbent sponges. Glaze or shake inside a paper sack with sugar.
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3. Make Glaze: In normal size bowl, combine all ingredients and blend until smooth. Dip warm doughnuts into glaze. Put on racks until glaze hardens.
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6. You are able to substitute Instant (fast-rising) yeast for Active Dry Yeast. Conventional methods - replace 1:1. Expect your dough to increase faster notify your dough rise until ‘ripe’. Bread Machines - use ½ teaspoon Instant yeast (or ¾ teaspoon Active Dry yeast) per cup of flour inside your recipe. Visit our Training in Yeast & Baking to learn more.
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8. This recipe is featured at Doughmesstic .