Sunday, August 9, 2009
We love doughnuts in our family. We've established a tradition as a family. Saturday morning is our doughnuts run! I don't like to fry at home, but sometimes you have to do it, and this is one of those times! So, absolutely worthy it!
- Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
1/3 cup shortening
5 cups all−purpose flour
Creamy glaze or chocolate glaze
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, sugar, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2−inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes.
Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula.
Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze, set on rack, then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.
- Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.