Raised doughnuts, with their irresistible aroma and delectable flavor, are a beloved treat that has graced bakeries, homes, and cafes for generations. These pillowy delights are characterized by their light, fluffy texture and a touch of sweetness. The process of raising the dough before frying is what gives these doughnuts their distinct, airy interior. The recipe you’ve shared captures the essence of classic raised doughnuts, showcasing the traditional method of creating a tender and flavorful treat that has stood the test of time.

History and Story: The history of raised doughnuts is intertwined with the evolution of deep-fried dough treats across various cultures and eras. Archaeological findings suggest that versions of fried dough have been enjoyed by ancient civilizations. However, the specific origin of the modern doughnut as we know it today is a bit harder to pinpoint. It’s believed that Dutch settlers brought a fried dough confection called “olykoeks” to America in the 19th century, which evolved into the doughnuts we enjoy today.

The term “doughnut” itself was coined in the early 19th century, and the snack became increasingly popular in the United States, with doughnut shops becoming a common sight by the mid-20th century. The raised doughnut, which relies on yeast to create its airy texture, has become a staple in many cultures and remains a favorite treat around the world.

Yield: This recipe yields approximately seventy raised doughnuts.

INGREDIENTS

• 1 cupful milk
• 1/4 yeast cake
• 1/4 cupful lukewarm water
• 1-1/2 teaspoonfuls salt
• 1 cupful sugar
• 1/4 cupful Crisco (shortening)
• 2 eggs
• 1 teaspoonful grated nutmeg
• Flour

INSTRUCTIONS

1. Begin by dissolving 1/4 yeast cake in 1/4 cupful of lukewarm water. This activates the yeast, which is crucial for raising the dough.
2. Scald 1 cupful of milk and allow it to cool. Then add the dissolved yeast mixture, along with 1/2 teaspoonful of the salt.
3. Gradually add enough flour to create a drop batter consistency. This batter will serve as the base for the doughnut dough.
4. Set the batter in a warm and cozy place to rise. This initial rising allows the yeast to ferment and the dough to become airy and light.
5. In a separate bowl, cream together 1/4 cupful of Crisco and 1 cupful of sugar until the mixture is well combined and fluffy.
6. Add 2 eggs that have been well beaten, the remainder of the salt, and 1 teaspoonful of grated nutmeg to the creamed Crisco and sugar mixture.
7. Combine the egg mixture with the yeast batter, and add enough flour to create a stiff dough. This will form the doughnut dough base.
8. Let the dough rise again. This secondary rising allows the dough to further develop its texture and flavor.
9. Once the dough has risen, shape it into small balls. Place the dough balls in a pan greased with Crisco to rise once more.
10. When the dough balls are light and airy, they are ready for frying.
11. Heat plenty of Crisco in a deep fryer or heavy pot until it reaches the appropriate frying temperature, around 375°F (190°C).
12. Carefully drop the risen dough balls into the hot Crisco and cook them for approximately 4 to 5 minutes. The doughnuts should be golden brown and cooked through.
13. Once cooked, remove the doughnuts from the Crisco using a slotted spoon and place them on soft paper to drain any excess oil.
14. Dust the doughnuts with powdered sugar while they are still warm.

Raised doughnuts continue to captivate the taste buds of people young and old, offering a satisfying indulgence that combines timeless tradition with modern culinary preferences. From classic glazed to creatively flavored versions, raised doughnuts remain a beloved treat enjoyed around the world.