Pennsylvania Dutch Square Doughnuts
Delight in the nostalgic charm of Pennsylvania Dutch Square Doughnuts, a unique take on traditional fried treats that's sure to captivate your taste buds and impress your guests. Unlike the usual circular doughnuts, these square-shaped delights are beautifully golden and puffed, offering a pillowy-soft texture with just the right amount of chew. Made from a rich yeast dough, enhanced with warm milk, melted butter, and eggs, these doughnuts boast a subtly sweet flavor that's perfect for customizing with powdered sugar or a luscious glaze. Ideal for breakfast, brunch, or as a decadent snack, this recipe is a celebration of Pennsylvania Dutch culinary traditions. With a two-hour preparation time and a quick fry, you'll find the process rewarding and the results irresistible. Perfect for homemade comfort food enthusiasts seeking easy doughnut recipes, this classic dessert is a must-try for lovers of fried dough creations!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cups Warm whole milk (110°F/43°C)
- 0.25 cups Unsalted butter, melted
- 2 large Eggs
- 6 cups Vegetable oil (for frying)
- Powdered sugar or glaze (optional)
Instructions
In a large mixing bowl, combine 2 cups of flour, granulated sugar, salt, and active dry yeast. Whisk together until fully incorporated.
Warm the milk to 110°F/43°C and add it to the flour mixture along with the melted butter and eggs. Stir until a smooth batter forms.
Gradually add the remaining 2 cups of flour, about 1/2 cup at a time, stirring constantly until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, add a little more flour, 1 tablespoon at a time.
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
Punch down the risen dough and roll it out on a floured surface to approximately 1/2-inch thickness.
Using a sharp knife or pastry cutter, cut the dough into 3-inch squares. Cover the squares with a clean kitchen towel and allow them to rest for 15-20 minutes.
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F/175°C.
Carefully fry the dough squares in small batches, about 2-3 minutes on each side, or until golden brown and puffed. Use a slotted spoon to transfer the fried doughnuts to a plate lined with paper towels to drain any excess oil.
Serve warm, dusted with powdered sugar or drizzled with a glaze, if desired.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 10.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
