American-Style Doughnuts
A light and airy doughnut recipe, an American counterpart to French beignets, is popular in Moroccan bakeries and coffee shops.
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Instructions
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Combine flour, sugar, salt, yeast, shortening, eggs, and warm milk in a large bowl. Stir, then knead for 5-10 minutes until smooth and sticky, adjusting milk or flour as needed.
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Transfer dough to an oiled bowl, cover, and let rise until doubled (1+ hour).
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Punch down dough, cover, and let rise a second time until almost doubled (45-60 minutes).
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On a floured surface, roll dough to 1/2-inch thick. Cut doughnuts with a cutter, transfer to a towel-lined tray, cover, and let rise for 30 minutes.
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Press dough scraps together without kneading, cover, and rest for 20+ minutes before rolling and cutting more doughnuts.
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Heat 2 inches of vegetable oil in a pot over medium heat, testing with a dough scrap to ensure proper temperature.
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Fry several doughnuts at a time for 2-3 minutes, turning once, until golden. Drain on a rack for 1-2 minutes, then transfer to a paper-towel-lined tray. Repeat.
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For decoration: Roll warm doughnuts in granulated sugar or dust with confectioners' sugar.
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For optional sugar glaze: Melt butter in a saucepan, then stir in confectioners' sugar, milk, and vanilla. Heat until thin. Dip cooled doughnuts halfway and place on a rack to set.
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For optional chocolate glaze: Melt butter and chocolate in a saucepan over low heat. Stir in confectioners' sugar and boiling water. Heat until thin. Press cooled doughnuts into the glaze and place on a rack to set.