Monday, September 13, 2010

Crispy Creamy Donuts


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
2 eggs
1/3 cup shortening
5 cups all purpose flour
1 quart vegetable oil for frying


1/3 cup butter
2 cups confectioner's (powdered) 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 tough it, and the indention remains.

3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth..

4. Melt the butter over medium heat. Stir in confectioner's sugar and vanilla until smooth. Remove from heat and add hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery.

5. Heat oil in a deep fryer or large skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over until both sides are golden brown. Remove from oil and drain on a wire rack. While still warm dip in glaze, maple butter, cinnamon sugar and sugar.

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