Doughnuts!

With great power comes great responsibility

Last weekend I wanted to give doughnuts a try. They turned out all well and good but they were super dense and very oily

During the week I reviewed several other yeast doughnut recipes and decided to give it another go. SUCCESS!

My thanks to Immal and her recipe for finally getting things right.

Doughnut Batter

  • 2 packs 1/4 ounce packages yeast or 4-½ teaspoon yeast
  • 1/3 cup water 105-115F / 40-46C
  • 1 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup lard (75 grams)
  • 5 cups all-purpose flour
  • Canola oil for frying

Doughnut Glaze

  • ½ cup butter melted
  • 2 cups powdered sugar
  • 2 teaspoon vanilla
  • 5-7 tablespoons evaporated milk

Instructions

  1. In a standing mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
  2. Meanwhile in a microwave safe medium bowl, heat milk for about 2 minutes. Remove and let it cool.
  3. Add, milk, sugar, salt, eggs, shortening or butter and 2 cups of flour to bowl of yeast.
  4. Mix with dough hook attachment for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Scraping down sides.
  5. Place dough in a large greased bowl. Cover loosely with a clean dishtowel and let rise in a warm, draft-free place for about 2 hours or until doubled.
  6. Roll dough out on a floured surface to about 1/4 inch thickness. Cut into doughnuts using a donut cutter or cookie cutter about one 1-inch and one 3 or 4-inch .Let stand for about 10 minutes.
  7. In a large French oven, pour in canola oil until it is at least 3 inches (or about 5 centimeters) high and place on medium heat until oil is 375 degrees.
  8. Carefully drop doughnuts into hot oil, only a few at a time. (I used a slotted spatula to ease each doughnut into the oil) Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.

Doughnut Glaze

  1. In a microwave safe bowl melt the butter.
  2. Remove and stir in powdered sugar and vanilla extract until everything comes together
  3. Then evaporated milk (or sub water) until you have reached desired consistency
  4. Dip doughnuts in glaze and let it drip on the rack.
  5. If desired, dip glazed donut into sprinkles or topping of your choice

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