Miners in Leadville paid 10 cents for a doughnut, a high price for the late 1800s. “Baking in America” author Greg Patent adapted this recipe from Jessup Whitehead’s “The American Pastry Cook” (1894). He quotes an ad: “O! those Little Pittsburgh doughnuts are so very fine, if you try them once you’ll buy them every time, at the Union Bakery.” Competitors began cheapening the ingredients and selling their doughnuts for 5 cents apiece — and eventually the Leadville mining boom went bust and Little Pittsburghs passed into memory, Patent says. Makes about 24 3-1/2- inch doughnuts.
Ingredients
5-1/2 cups unbleached all-purpose flour, plus more as needed
OR
A blend of 3-1/2 cups all-purpose flour and 2 cups white whole wheat flour
2 teaspoons salt
1 1/4-ounce (2-1/4 teaspoons) package yeast (not quick-rise)
1-1/2 cups whole milk, warmed (105-115 degrees, about 45 seconds on high in the microwave)
2 tablespoons vegetable oil
1 cup firmly packed light brown sugar
2 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted and cooled slightly
3 quarts vegetable oil for deep-frying
Directions
Stir together 3-1/2 cups flour, salt, yeast, milk and oil in a mixer bowl or other large bowl.
If using a stand mixer: Knead with dough hook on low for 1 minute, then on medium speed for 3-4 minutes, until smooth and elastic.
If making dough by hand: Beat ingredients together with a wooden spoon to make a firm dough. Remove dough from bowl and knead it briefly on an unfloured surface until smooth and supple.
Both methods: Return dough to bowl, cover bowl tightly with plastic wrap and let rise at room temperature until doubled in volume, about 1-1/2 hours.
By stand mixer: Add brown sugar, eggs and butter, and beat with paddle attachment on low until incorporated, then beat on medium speed 2-3 minutes. Attach dough hook, add remaining 2 cups four, and knead it in on low speed. Increase speed to medium, and knead 3-4 minutes more. The dough should be soft and smooth and only slightly sticky. Knead in a small amount of flour if necessary, but do not add too much — dough should be soft, not firm. Transfer dough to a lightly floured surface and knead a few times to make sure it is completely smooth.
By hand: Add brown sugar, eggs and butter, and stir with a wooden spoon until incorporated. Beat 2-3 minutes, until smooth. Gradually stir in remaining 2 cups flour. Turn dough out onto a lightly floured surface and knead 6-8 minutes, until smooth, elastic and slightly sticky. Knead in a small amount of flour only if dough seems too sticky. The dough should be supple, not firm.
Both methods: Lightly oil a 6-quart bowl, or spray with cooking spray. Put dough in bowl, turning it to coat all surfaces. Cover tightly with plastic wrap and let rise at room temperature until doubled in volume, 1-1/2 to 2 hours.
Line two large baking sheets with silicone or parchment paper liners. Place dough on a lightly floured work surface and pat out to a thickness of about 1/3 inch. Dip 3-1/2-inch doughnut cutter into flour and cut out doughnuts.
Place doughnuts on prepared sheets about 1-1/2 inches apart and put holes in space between. Form scraps into a ball; cover and let rest for 10 minutes. Roll and cut doughnuts as before and place them on baking sheets. Cover loosely with kitchen towels and let rise at room temperature until almost doubled in volume, about 45 minutes.
Meanwhile, pour oil into 5- to 7-quart wide, deep pot, such as a cast iron Dutch oven. Attach a digital probe thermometer or deep-fat thermometer to the side and heat oil to 365 degrees over medium-high heat, about 30 minutes. Place a large cooling rack over a large rimmed baking sheet and set aside.
Carefully slip 3 or 4 doughnuts into oil. Cook 4 minutes, turning with forks or wooden chopsticks halfway through cooking, until they are a rich brown. Remove them from fat with a slotted spoon, and set on paper towel-lined rack to drain further. Repeat with remaining doughnuts, returning temperature of the oil to 365 degrees each time. Eat doughnuts while warm (the best!) or at room temperature. Serve these plain — they don’t need a thing, but if you want to dress them up, dust with a little powdered sugar.
