Friday, February 5, 2010
I did it! I finally made doughnuts that were cooked all the way through without being overcooked! This recipe is from Taste of Home. I’m sure you can add a hint of cinnamon or nutmeg to the dough with the flour if desired.
2 packages active dry (or instant) yeast
½ cup warm water
½ cup warm milk (2% or whole recommended)
½ cup (3 ½ ounces) sugar
½ cup (3 ¼ ounces) shortening
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
Oil for deep-fat frying
1-1/4 cups confectioners’ sugar
4 to 6 tablespoons water
1 teaspoon vanilla
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 – 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; roll out to 1/3 to ½-inch thickness. Cut with a floured 3-1/2-inch doughnut cutter. (I stretched my doughnut shapes open a bit after cutting them to make sure the hole wouldn’t fill in as the doughnuts rose.) Place on greased baking sheets (or leave on counter). Cover and let rise until doubled, about 1 hour.
In an electric skillet or deep-fat fryer, heat oil to 375°F. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
In a shallow bowl, combine confectioners’ sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. “Hang” doughnuts over tall bowl using a dowel or handle of wooden spoon. Once glaze has set up, transfer doughnuts to a cooling rack. Frost top of doughnut or dip in glaze as desired. Possible toppings include thinned chocolate frosting, maple frosting, or vanilla frosting. Decorate with sprinkles, nuts, coconut, etc. if desired.
Yield: 20 doughnuts