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.
- 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
- ½ cup butter melted
- 2 cups powdered sugar
- 2 teaspoon vanilla
- 5-7 tablespoons evaporated milk
- In a standing mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
- Meanwhile in a microwave safe medium bowl, heat milk for about 2 minutes. Remove and let it cool.
- Add, milk, sugar, salt, eggs, shortening or butter and 2 cups of flour to bowl of yeast.
- 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.
- 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.
- 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.
- 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.
- 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.
- In a microwave safe bowl melt the butter.
- Remove and stir in powdered sugar and vanilla extract until everything comes together
- Then evaporated milk (or sub water) until you have reached desired consistency
- Dip doughnuts in glaze and let it drip on the rack.
- If desired, dip glazed donut into sprinkles or topping of your choice