Sunday, October 4, 2009

Raised Donuts

I saw this recipe today and thought, yum! Perfect treat for tonight! I halved the recipe because we didn't need that many around here...I got 9 good sized donuts. I don't have a donut cutter, so I used a large plastic cup to cut a circle, then used my fingers to punch a hole in the middle and work the dough out....so there wasn't any "holes" to fry. These turned out great...and very filling dessert.
John's Rating: 9

5 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast (2 pkgs is 4 1/2 tsp)
1 3/4 cups very warm milk (120º to 130º)
1/3 cup shortening
2 eggs
Vegetable oil

Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl. Add milk, shortening and eggs. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched).
Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2-inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2-inch thickness; cut with floured 3-inch doughnut cutter. Cover doughnuts and let rise 30 to 40 minutes or until double.
Heat oil (1 1/2 to 2 inches) in Dutch oven to 350º. Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil (do not prick surfaces); drain on paper towels.( I got about 38 doughnuts, the recipe said 4 dozen) Roll or shake in sugar or you can also dip the tops of the doughnuts in glaze. See recipes below. One recipe is enough to cover all the doughnuts, so if you do both recipes, only make a half recipe.

White Doughnut Glaze
2 cups confectioners sugar1 teaspoon vanilla extract4-6 tablespoons milk (depending on your desired consistency, I used cream)
Combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.
Maple Doughnut Glaze
2 cups powdered sugar2 teaspoons maple extract4 tablespoons cream (or milk I used cream)Combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.

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