Here is what you need:
Dough:
1/4 cup warm water
2 tbsp rapid-rise yeast
1 1/2 cups warm milk
2/3 cup sugar
1 1/4 tsp salt
2 large eggs
1/3 cup shortening
5 cups, approximately, all-purpose flour
Vegetable oil or shortening, for frying
Creamy Butter Glaze:
1/2 cup unsalted butter
2 cups confectioners' sugar
1 1/2 tsp pure vanilla extract
4 to 6 tbsp hot water
1 ounce semisweet chocolate, melted, optional*
*Double the amount of glaze you make if you want just as many chocolate-covered doughnuts as vanilla. Divide glaze into two bowls.
In a mixer bowl, hand-whisk warm water and yeast together and let stand 2-3 minutes to dissolve yeast. Briskly whisk in milk, sugar, salt, and eggs and blend. Add shortening and most of flour and blend. Then knead with a dough hook on low speed only until smooth (it is not necessary to knead this dough a long time).
Remove dough hook and spray dough lightly with nonstick cooking spray. Cover bowl with a towel and let dough rise 50-60 minutes or until almost doubled.
Turn out dough onto lightly floured work surface and gently deflate. Roll to 1/2 inch thickness and, using a doughnut cutter, cut into doughnuts. Cover doughnuts loosely with plastic wrap and let rise 20-40 minutes.
Heat vegetable oil or shortening in a fryer to 350 degrees. Slide in doughnuts, a few at a time, and fry about 1 minute per side. Remove from oil onto a wire rack set over parchment paper.
For Creamy Butter Glaze, melt butter and then whisk it in a medium bowl with confectioners' sugar, vanilla, and hot water. Smear doughnuts in glaze. Let set.
For Chocolate Glaze, if desired, add 1 ounce melted chocolate to one entire recipe of Creamy Butter Glaze. Smear doughnuts in Chocolate Glaze.
Yield: 36 medium doughnuts.
Mmmmmmmmm. Pour yourself a glass of cider and whip up some of these puppies!
Just a side note: These were really really good on the first day, but when I stored some in an airtight container and tried them the next day, they became somewhat spongy and not as tasty. I think next time I will try them in a more breathable container and see if that makes any difference.
2 comments:
Oh my goodness those look so yummy!!! Yes I can see why they'd get soggy...I think you've got the right idea about being able to leave them in a less airtight container. I should try to make these with the boys! I bet they'd get a kick out of it. Though I don't have a doughnut cutter??? I suppose Michaels craft supply would have one..Thanks again for sharing.
Kelli,
I didn't have a doughnut cutter either, so I used a round cookie/biscuit cutter and then a little round cutter from Michaels. It worked just as well!
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