Wednesday, October 7, 2009

Raised Doughnuts

This was the first time I've made homemade doughnuts. I was worried about the whole hot oil thing, but it turned out fine. (Man those suckers are hot when they come out of that oil though - watch out!) And the doughnuts turned out great!! I got the recipe from Real Mom Kitchen. I think I still have some adjusting to do with the frosting/glaze recipe, I think a chocolate glaze would be wonderful. Will I make these all the time? Probably not. They are a little labor intensive. But they were good and once a year around Halloween time sounds like a fun tradition. Other times when we want doughnuts I think I'll hit Krispie Kreme.:)

Raised Doughnuts

5 cups flour (plus 1/4 cup for high altitude)
1/2 cups sugar
1 teaspoon salt
4 1/2 teaspoons yeast (2 packets or SAF)
1 3/4 cups very warm milk (I microwaved cold milk for 1 minute)
1/3 cup shortening (softened a little in microwave)
2 eggs
vegetable oil

In a stand mixer with a dough hook combine flour, sugar, salt, and yeast. Mix a little to combine. Add milk, shortening, and eggs. Beat on low for 1 minute. Scrap down sides of bowl and beat on medium speed for 1 minute, scrap bowl frequently. Grease a large bowl. Turn dough into the greased bowl. Cover with a damp cloth and allow to rise for 1 hour. (Dough will be ready when an indentation remains when touched).

Generously flour a large surface, turn out dough onto floured surface and roll around lightly to coat with flour. Flatten dough with hands or with a rolling pin into a 1/2" thickness. Cut floured dough with a 3" doughnut cutter (I used a glass that was 3" across and cut out holes with an empty and capless salt shaker - you can improvise with anything). Push together scraps and gently knead 2-3 times. Flatten dough again and cut with doughnut cutter. Repeat until all dough is used. Place cut out dough onto greased cookie sheets and cover loosely with non-stick sprayed plastic wrap or a damp cloth. Allow to rise for 30-40 minutes or until doubled.

Heat 1 1/2 - 2 inches of oil in a dutch oven to 350 degrees. Slide doughnuts into hot oil with a wide spatula. Fry about 1 minute on each side until golden brown. Remove carefully from oil; drain on paper towels. Roll dough nuts in sugar, cinnamon sugar, or dip the tops in glaze (recipe below).

White Doughnut Glaze:
2 cups powdered sugar
1 teaspoon vanilla
6 tablespoons cream (more or less)

Combine all of the ingredients into a bowl with a fork. If the glaze is too thin add more powdered sugar. If the glaze is too thick, stir in a little milk or cream.

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