Amish Donuts
Also called Amish glazed donuts, glazed yeast doughnuts
Very wet, open-crumbed, fluffy glazed yeast donuts.
From the Slagle Foods video Amish Donuts | Back to Basics
Ingredients
Amounts are for the recipe. Sizes, times and temperatures in the method are not scaled.
Donuts
Glaze
Amounts worked out from the other system are rounded.
Method
Scald the milk (480 ml2 cups): heat it until it just begins to boil, then let it cool.
Dissolve the yeast (7 g2¼ tsp) in the warm water (360 ml1½ cups) with the sugar (4 g1 tsp) and let stand 10 minutes.
Combine the eggs (3), butter (113 g1 stick), sugar (100 g½ cup), the scalded milk, the salt (1 tsp) and the flour (500 g4 cups) in a stand mixer with the dough hook. Add the yeast mixture. Gradually add the flour (375 g3 cups); the dough will be very sticky. Cover and let rise 1 hour.
Turn the dough out onto a well-floured surface and roll it ¼ inch thick. Cut rings, using a drinking glass for the outside and a small cap or 1-inch cutter for the hole. Transfer to a cookie sheet and rest only 4 to 5 minutes, not a full proof. The steam from the wet dough does the puffing in the fryer.
Fry at 375°F until puffed and golden underneath, then flip and cook the other side.
Whisk the powdered sugar (240 g2 cups), vanilla (1 tbsp), corn syrup (1 tbsp) and warm water (15 g1 tbsp) until smooth, and glaze the donuts while they are still warm.
Notes
- Scalding the milk is said to help feed the yeast, for fluffier donuts.