RapidRise Simple Sugar Doughnuts
Another week, another Pandemic Bake Club treat. This week I tried my hands at fried doughnuts. Typically I am team cake doughnut, but there is definitely something to be said for a warm and fluffy yeasted doughnut. Self-rising yeast is still out of stock at all grocery stores, but I had one packet of RapidRise yeast in my cabinet and found rare recipe that works with it. Ironically, a friend saw me making these and offered to trade me some self-rising yeast for a doughnut - love a trade economy!!
This recipe was pretty simple to follow but any proofing recipe takes time and attention. The only thing that is tough about doughnuts is their short lifespan! Make sure you have some friends you can share with.
RapidRise Simple Sugar Doughnuts
1 cup buttermilk
2 tablespoons coconut oil
2 cups all-purpose flour
2 tablespoons sugar
1 3/4 teaspoons RapidRise instant yeast
1/2 teaspoon kosher salt
Frying and sugaring
3 cup oil for frying, give or take as needed
1 1/2 cups sugar
1 pinch kosher salt
Combine the buttermilk and coconut oil in a small saucepan and set over the lowest-possible heat on the stove. You want it to get just lukewarm—if it gets too hot, the buttermilk will separate.
Meanwhile, combine the flour, sugar, yeast, and salt in a bowl.
When the buttermilk and coconut oil are lukewarm, pour onto the dry ingredients. Mix with a spoon or rubber spatula until a cohesive dough just forms, don’t overwork.
Cover the bowl with plastic wrap. Let rise for about 1 1/2 hours, or until doubled in size.
When the dough is ready, dust a work surface generously with flour, then turn out the dough. Dust the top with a little more flour. Use a rolling pin to gently roll the flour to a 1/2-inch thickness.
Use a 3-inch biscuit cutter (or similarly sized glass) to cut out circles—you should get 5. Gently gather the scraps back together, gently roll to flatten, then cut out more circles—you should get 3.
Dust your hands with flour and pick up one dough circle. Stick your thumb through the center to create a hole, then use your hands to stretch out the perimeter until the hole is wider than you’d think and the circle is at least 4 inches in diameter. Repeat with the remaining dough circles.
Make sure each doughnut is on a well-floured surface—otherwise they’ll stick when you try to pick them up later on. Cover them all with plastic or a very lightweight kitchen towel (you don’t want to squash the doughnuts).
Let the doughnuts rise for about 45 minutes until puffy.
Meanwhile, add the 1 1/2 cups sugar and pinch of salt to a shallow bowl or rimmed plate. Line another plate with paper towels. Set a cooling rack on a work surface with a piece of parchment underneath.
Add the 3 cups oil to a 12-inch cast-iron skillet—or enough oil to another large-sized skillet to reach 1/2-inch depth. Set over medium-high heat to reach 350° F.
When the oil is hot, unveil the doughnuts. Dust the tops with more flour so they’re easier to pick up. Gingerly pick up one doughnut—taking care to not deflate—and lay into the oil. Repeat with a couple more doughnuts to fill the pan but not overcrowd it. (In a 12-inch pan, I can comfortably fit three to four.)
Fry for 2 minutes until deeply golden-brown on the bottom, then use tongs or chopsticks to carefully flip, and fry another 2 minutes.
When done, transfer the doughnuts to the paper towel–lined plate to drain any excess oil. Immediately transfer to the sugar, roll around to coat, then transfer to the cooling rack.
Repeat frying the remaining doughnuts.
You’ll want to eat the doughnuts the second they’re out of the oil—but don’t! They’re still cooking inside. Let cool until they’re warm, not hot to the touch.