Yeasted Doughnuts with Raspberry Frosting

SERVES Makes 12 doughnuts

TIME 1¾ hours, plus 10 hours resting

WHY THIS RECIPE WORKS

Our yeasted doughnuts are moist but light with a tender chew and restrained sweetness, thanks to a careful balance of fat, sugar, and moisture in the dough. We chilled the dough overnight—a step called cold fermentation—so that it was faster to make the doughnuts in the morning. The dough also developed more complex flavor and was easier to handle when cold. Shutting the cut doughnuts in the oven with a loaf pan of boiling water—a makeshift baker's proof box—encouraged them to rise quickly; we then briefly fried them on both sides in moderately hot oil until they turned golden brown. We dipped them in a thin, fluid confectioners' sugar–based glaze, which set into a sheer, matte shell. To make a vivid, bright-tasting raspberry frosting, we first pureed and then strained the thawed frozen fruit. Then we whisked the puree together with confectioners' sugar and a little salt until the frosting was thick but fluid. Our yeasted doughnuts are moist but light with a tender chew and restrained sweetness, thanks to a careful balance of fat, sugar, and moisture in the dough. We chilled the dough overnight-a step called cold fermentation-so that it was faster to make the doughnuts in the morning. The dough also developed more complex flavor and was easier to handle when cold. Shutting the cut doughnuts in the oven with a loaf pan of boiling water-a makeshift baker's proof box-encouraged them to rise quickly; we then briefly fried them on both sides in moderately hot oil until they turned golden brown. We dipped them in a thin, fluid confectioners' sugar-based glaze, which set into a sheer, matte shell. To make a vivid, bright-tasting raspberry frosting, we first pureed and then strained the thawed frozen fruit. Then we whisked the puree together with confectioners' sugar and a little salt until the frosting was thick but fluid.

INGREDIENTS

subheading: Doughnuts:

4 ½ cups (22½ ounces) all-purpose flour

½ cup (3½ ounces) granulated sugar

1 teaspoon instant or rapid-rise yeast

1 ½ cups milk

1 large egg

1 ½ teaspoons table salt

8 tablespoons unsalted butter, cut into ½-inch pieces and softened

2 quarts vegetable oil, for frying

subheading: Frosting:

8 ounces (1⅔ cups) frozen raspberries, thawed

2 cups (8 ounces) confectioners' sugar

Pinch table salt

Rainbow sprinkles (optional)

note: BEFORE YOU BEGIN

If the frosting stiffens before you use it, add hot water, 1 teaspoon at a time, until the frosting is thick but fluid. To frost the doughnuts, dip the top half of one cooled doughnut at a time into the frosting until it is evenly coated, allowing the excess to drip back into the bowl. Invert the doughnut and place it on a wire rack. Top the doughnuts with rainbow sprinkles, if desired; let them stand until the frosting has become slightly matte and is dry to the touch, 15 to 30 minutes, before serving. If the frosting stiffens before you use it, add hot water, 1 teaspoon at a time, until the frosting is thick but fluid. To frost the doughnuts, dip the top half of one cooled doughnut at a time into the frosting until it is evenly coated, allowing the excess to drip back into the bowl. Invert the doughnut and place it on a wire rack. Top the doughnuts with rainbow sprinkles, if desired; let them stand until the frosting has become slightly matte and is dry to the touch, 15 to 30 minutes, before serving.

INSTRUCTIONS

FOR THE DOUGHNUTS: Stir flour, sugar, and yeast together in bowl of stand mixer. Add milk and egg and mix with rubber spatula until all ingredients are moistened. Fit stand mixer with dough hook and mix on medium-low speed until cohesive mass forms, about 2 minutes, scraping down bowl if necessary. Cover bowl with plastic wrap and let stand for 20 minutes.

Directions at cooksillustrated.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer