Friday, July 6, 2012

Old Fashioned Raised Doughnuts

See what I mean about taste testing? : )

*Cooks Note: I checked the correct spelling for doughnut vs donut and apparently it's spelled Mmmmm! I used both to be fair : )).

2 envelopes dry active yeast
¼ cup warm water
1 ½  cups warm milk (not hot)
½ cup sugar
1 teaspoon salt
2  eggs
¼ cup shortening
5 ½ cups all-purpose flour
vegetable oil for frying

Directions for donuts:
Add yeast to warm water and let sit for 3 to 4 minutes. Using the paddle attachment, on lowest speed, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 ½ cups of the flour. Allow to mix on low for 3 to 4 minutes. Add in remaining flour a cup at a time, until the dough pulls away from the sides of the bowl.

Lightly flour clean counter or work surface, and knead for about 5 minutes, or until smooth. Place dough into a greased bowl, cover with a clean, lint free cloth and let double (about 45 minutes) in a warm area.

When dough has doubled, turn out onto a lightly floured surface, and roll out to about ½ inch in thickness. Flour a circle donut or biscuit cutter and cut donuts out until you have used all the dough. Place donuts on a baking sheet (s), cover and let rise again until doubled.

When donuts ready, add oil to a deep fryer or heavy bottomed pot suitable for deep frying. Heat oil until a thermometer reads 350° F. If oil becomes to hot, your donuts will be done on the outside and doughy in the middle, so turn up or down accordingly, if necessary. Line a plate or tray with paper towels to drain the fried donuts on. Carefully add donuts to hot oil by lowering them with a spoon. Never just drop in the oil. Splash back will BURN you! Don’t overcrowd donuts in the oil. Fry until golden brown, turning them as they rise to the top. Drain on paper towel tray as you finish each batch.

Dip hot doughnuts into the glaze of your choice and allow to cool slightly. Although, cooling is a matter of interpretation, as a taste test will be in order and usually it must be done immediately for quality control, of course : ).

Vanilla Donut Glaze
2 cups confectioners' sugar
2 teaspoons vanilla
3 tablespoons or more water or milk

Chocolate Glaze
1 ½ cups confectioners' sugar
½ cup unsweetened cocoa
1 teaspoon vanilla
3 tablespoons or more milk

Maple Glaze
2 cups confectioners' sugar
1 ½ teaspoons maple extract
3 tablespoons or more milk

Directions for all of the above glazes:
Stir all ingredient together until smooth and dip hot donut tops in one at a time and remove to tray. OR---Dip HOT donuts into a dish of: Granulated sugar, or--- Powdered Sugar, or--- Cinnamon sugar, ¼ cup sugar 3 tablespoons cinnamon, mixed together. Or---Add sprinkles to glazed donuts! (Match sprinkles to the occasion like a baby shower, wedding shower, 4th of July Christmas, Halloween or just your favorite.)
Also you could add strawberry, cherry, lemon or even rum flavor for a more grownup version of the glaze and add a drop or two of any food color to the glaze as desired.

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