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Donuts

Page history last edited by PBworks 12 years, 7 months ago

Donuts (Doughnuts, Do-nuts, Dough Nuts, Nuts of Dough, Etc.)

 

A nice steady heat to your oil will ensure the happiness of your entire family come donut time. Fry, baby, fry.

 

Ingredients

 

  • 2 (2.5 oz) envelopes active dry yeast
  • 1/4 cup warm water
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 tsp salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1 quart vegetable oil for frying

 

       Glaze

  • 1/3 cup butter
  • 2 cups confectioners' sugar
  • 1 1/2 tsp vanilla
  • 4 Tbs hot water, or as needed

 

  1. Sprinkle yeast over warm water and let stand five minutes, or until foamy.
  2. In large bowl, mix together yeast mixture, milk, sugar, salt, eggs, shortening, and two cups flour. Mix for a few minutes at low speed or with a wooden spoon. Beat in remaining flour 1/2 cup at a time until dough (do) no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic. Place dough into greased bowl and cover with a clean cloth. Set in warm place to rise until double.
  3. Turn dough out onto floured surface and gently roll out to 1/2 inch thickness. Cut with floured donut cutter. Let donuts sit out to rise again until double.
  4. Melt butter in saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat and stir in hot water one Tbs at a time until icing is somewhat thin but not watery. Set aside.
  5. Heat oil in deep fryer or large, heavy skillet to 350°. Slide donuts into hot oil using wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from oil and allow to drain on wire rack. Dip donuts in glaze while still hot.
  6. Eat. Eat them all.

 

Recipe yield = 18 donuts. (Note: When I use a standard sized donut/biscuit cutter I end up with closer to 36)

 

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