Refrigerator Yeast Doughnuts - Recipe

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REFRIGERATOR YEAST DOUGHNUTS

Note: This same basic dough may be used to make doughnuts, sweet rolls, cinnamon rolls or even rolled out as a sweet pizza crust. Let rise 2 hours.

2 pkg. dry yeast
2 c. lukewarm water
3/4 c. sugar
3/4 c. corn or vegetable oil
2 eggs, well beaten
6 c. flour (generous)
2 tsp. salt

Let yeast dissolve in water. In a bowl, mix together sugar, oil and eggs. Once yeast has dissolved, allow to stand and foam for 5 minutes. After 5 minutes, add oil, flour and salt. Stir just enough to mix.

Cover the bowl and refrigerate for at least 4 hours or for as long as 8 days (freeze the dough if you'll be keeping it for a longer time).

To use, remove from refrigerator and leave at room temperature for 30 minutes; form dough into desired shapes.

Brush tops with oil or melted butter and allow to rise for 3 hours before baking.

Bake for 15 minutes at 400°F.

For Doughnuts: Cut, let rise 10 minutes and fry in deep hot oil (365-370°F). Then glaze with Pet milk, powdered sugar and lemon or vanilla flavoring or dip in chocolate. Sprinkle with chocolate jimmies, flaked coconut or chopped nuts before the icing or chocolate has set.

This makes a large batch, but the recipe may be easily halved.

Makes 4 dozen.

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Refrigerator Yeast Doughnuts

· Nov 2 · #145893

Sue (New York) says:

This recipe for refrigerator donuts is excellent. For a first time making donuts I really liked how these donuts turned out. I adapted the recipe by adding banana to the dough and added cinnamon and sugar to the finished donuts straight out of the deep fryer. I also only used half the recipe to try for the first time and they turned out really delicious. Thanks for a recipe.

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