Perfect Yeast Doughnuts (Donut Recipe with 3 Fillings)

adapted from a recipe in The Bread and Bread Machine Bible
makes about 16 ring doughnuts

SEE PRINTABLE RECIPE BELOW FOR MORE EXPLICIT DIRECTIONS FOR USING A STAND MIXER OR BY HAND

The measurements are critical in this recipe, so a scale is necessary. (This is why there are no cup measurements-please do not ask for them.)

Too many readers were not having success with this solid, tested recipe, and the only reason I can think of, is difference between using cups versus a scale (volume vs weight). The ONLY way to obtain the correct amount of flour and other ingredients is by weighing them.

FULL PRINTABLE RECIPE BELOW

Special equipment:

parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes)
large pot, deep fryer or wok
a sharp doughnut cutter (a reader asked what I recommend, and I like this one as there is no guessing where the center of the doughnut is–perfect doughnuts every time).
candy/oil thermometer, not necessary, but very helpful if you’re not a deep-frying pro
skimmer
Make the Doughnut Dough
Place the water, buttermilk, beaten egg and melted butter in the bread machine pan or stand mixer bowl, then add the dry ingredients, except for the yeast.

Make a small indentation in the dry ingredients, then add the yeast.

Set the bread machine on the ‘dough’ setting.

If using a stand mixer (see directions in printable recipe below, as steps with the yeast are different), run it with the dough hook, until a soft dough is formed, then cover and set aside until at least doubled in size.

I do not specify a time on the dough rising because there are too many factors that will determine the length of time. Which yeast was used (regular or quick rise), if the yeast was fresh or old (older yeast doesn’t work as well, or sometimes not at all), and the temperature of your kitchen. In my kitchen, this process usually takes 1 to 2 hours.