The doughnut's return

Yeast Raised Doughnuts (for doughnuts or Timbits/donut holes)

1 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups lukewarm milk
1/2 cup sugar
2 large eggs
1/4 tsp. salt
5 cups all-purpose flour
1/4 cup butter or shortening, softened

canola oil, for cooking
sugar spiked with cinnamon, for rolling (optional)

In a small bowl, stir together the yeast and water and set aside for 5 
minutes. (If it doesn't get foamy, toss it out!) In a large bowl, stir 
together the milk, sugar and eggs; add the yeast mixture and stir 
until well combined. Add 2 cups of the flour and the salt and beat 
until well blended. Add the butter and beat until incorporated.

Add the rest of the flour gradually, stirring (or using the dough hook 
on a stand mixer) until the dough comes together and isn't too sticky. 
Continue to beat with the dough hook or turn out onto a lightly 
floured surface and knead until smooth and elastic. Cover and let sit 
for an hour, until doubled in size.

Roll or pat the dough out and cut into doughnuts or rounds (if you 
don't have a doughnut cutter, use a round cutter or glass rim, then 
another smaller round cutter for the middle), or into small (about 1/2-
inch) plugs to make Timbits. Cover and let sit for a half hour to an 
hour, until they get poufy again. (They'll rise even more as they cook.)

Heat a couple inches of oil in a heavy pot until hot but not smoking. 
Gently cook the doughnuts/Timbits in batches, without crowding, 
turning as needed until golden on both (or all) sides. Remove from the 
oil with a slotted spoon and transfer to a plate lined with paper 
towels. While still warm, toss in a shallow bowl of cinnamon sugar to 
coat. Makes lots.


Sour Cream Doughnuts

Adapted from Bon Appetit, October 2004

    •    3 1/2 cups all purpose flour
    •    1 tablespoon baking powder
    •    1 teaspoon ground cinnamon
    •    1 teaspoon salt
    •    1 cup sugar
    •    2 large eggs
    •    1 teaspoon vanilla
    •    1/3 cup melted butter
    •    1 cup sour cream

canola oil, for cooking

Whisk first 5 ingredients in medium bowl to blend. Using electric 
mixer, beat sugar and eggs in large bowl until very thick, about 3 
minutes. Beat in butter and vanilla. Gently beat in a third of the 
flour mixture, half the sour cream, another third of the flour, the 
last of the sour cream and the last of the flour. Cover; set aside 1 
hour.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of 
dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 
2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on 
floured sheets. Repeat with remaining dough in 2 more batches. Gather 
all dough scraps. Press out dough; cut out more dough rounds until all 
dough is used. Using a shot glass or small round cutter, cut out 
center of each circle of dough to make holes.

Line a baking sheet with paper towels. Pour oil into large deep 
skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat 
oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden 
brown, turning once, about 2 minutes. Using slotted spoon, transfer to 
paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, 
about 1 minute per side. Using slotted spoon, transfer doughnuts to 
paper towels. Cool doughnuts and doughnut holes completely.