Yeasted Doughnuts (Pizza Mix Version)

Servings: 8 to 10| Prep Time: 60 min | Cook Time: 10 min 

 

Ingredients:

• 3 ¼ cups (1lb, 454g) Pizza Mix Better Batter
• 1½ cups (354 ml / 340 g) water, warm at 110 plus extra by the tablespoon until dough comes together (you can also us milk or milk substitute)
• 2 Tbsp (30g) oil
• 1/4 cup (50g) sugar
• 1½ tsp (9g) salt
• 1 packet (7g) instant or rapid‑rise yeast

Glaze ingredients

• 1/3 cup (120ml) melted butter or DF margarine
• 2 cups (400g) powdered sugar
• 1 1/2 tsp (6.5g) vanilla extract
• 4 – 6 Tbsp hot water
• 1/4 - 1/2 c cocoa, if desired, for chocolate glaze (vary the amount to taste)

Additional Ingredients

• 2 quarts (8 cups) of high heat oil for frying
• parchment paper
• additional powdered sugar for decorating, optional
• jam or custard for filling doughnuts, optional

 

Instructions

Pro Tip: Mix, wrap, and freeze the dough right away (we suggest a gallon-size resealable freezer bag). When ready to use, thaw overnight in the fridge or proof at room temp until doubled in size (3–6 hrs.), then bake as usual! You can have donuts ready to go in minutes

Mixing the Dough:

1. By Hand: Combine all dough ingredients in a large bowl. Use hands to stir and knead for 10–12 minutes until a sticky, traditional bread‑style dough forms.
2. Stand Mixer: Put ingredients into the mixer bowl with paddle attachment. Mix on low for 2 minutes until dough is very thick and kneads off the bowl cleanly.

Cover bowl with plastic wrap. Let dough rest and hydrate for 45–60 min at room temperature (until doubled). Alternatively, cold‑proof up to 24 hours; bring to room temperature ~90 min before use.

Roll Dough: Turn dough onto a floured surface and sprinkle flour on the surface of the dough, gently turning until all surfaces of the dough are covered. Roll dough using a floured rolling pin, roll dough into a rectangle, about ½ inch thick.

Cut doughnuts. Cut 3-inch circles from the dough with a floured doughnut or biscuit cutter.

Cold proof. At this step, they can be cold proofed overnight, covered with plastic wrap, up to 48 hours. If proofing them overnight, you will have to poof them at room temperature for 90 mins or until double in size before frying. If not cold proofing, cover and let rise until doubled, about 25 – 30 minutes.

Heat oil in deep fryer to 350°F.

Fry Doughnuts. Once doughnuts have risen, slide them carefully, a few at a time, into hot oil with wide spatula. Fry for 1-2 minutes, or until doughnuts float, then turn doughnuts and fry on the second side for about another 1 minute, or until golden brown. Repeat until completed.

Remove doughnuts from oil to rack so the oil can drain. Let the doughnuts cool for at least 2 minutes before topping or filling.

• For glazed doughnuts: In a saucepan, over medium low heat, whisk together melted butter or margarine, powdered sugar, and vanilla - adding cocoa if desired, until a smooth glaze is achieved. Add water 1 Tbsp at a time to thin, if necessary. Dip the doughnuts into glaze and set on rack to cool.
• For Powdered doughnuts: Sift powdered sugar over doughnuts.
• For Filled doughnuts: Use a pastry bag and large tip to pipe about 1-2 Tbsp of filling into the center of each doughnut. Glaze or top with powdered sugar if desired.