this from Amazon, so I'll have appropriate cutters next time. Not that I forsee myself making doughnuts very often, but I do want to try old-fashioned cake ones next. :)
The doughnuts had to rise again after cutting, and then it was time to fry. Frying was not nearly as scary as I imagined. The oil remained calm. :) It went pretty smoothly. These fry fast! Don't let them get too brown. We did, at first, but they still tasted good.
This was only the second time either of us had ever made doughnuts. The first time was also together, about 15 years ago!! In high school (I think it was during HS; I actually can't remember) we made doughnuts together once. I think my sister also helped. It was fun back then, too. I remember making a ton back then. This recipe made about 16 or so, which was perfect for us. We all ate some fresh, and then had enough for breakfast the next day. Unfortunately, my daughter was keeping a health log for Health class last week. Darn it. "Homemade glazed doughnut" isn't the healthiest breakfast, but at least she had milk, too!
PS: Make the glaze listed with the recipe... it's so good! I think it's a bit unusual for a glaze, using butter and all, but it's delicious!
Homemade Yeast Raised Doughnuts
adapted from Allrecipes
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
1/3 cup shortening (we used organic- no trans fats)
5 cups all-purpose flour
1 quart vegetable oil for frying (we needed about double this to make the oil deep enough)
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water, or as needed
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. (An hour and a half to two hours should do the trick).
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter, and place on large floured cutting boards, if desired. If you use the cutting boards, it is easier to transport the doughnuts over to the hot oil to fry. Let doughnuts sit out to rise again until double. Cover loosely with a cloth, if desired. We did without the cloth.
4. Make the Glaze: Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set glaze aside.
5. Heat oil in a deep-fryer or large heavy pot to 350 degrees F (175 degrees C). (Oil should be about 2 inches deep, or so. We needed much more than one quart.) Carefully slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface or turn golden brown on the bottom. (Large tongs work well for flipping). Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. (A wooden or metal skewer works well for removing doughnuts from oil). Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
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