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I have been wanting to make homemade doughnuts for a long time, but keep forgetting about them.
When I do remember, it's usually when I want them now, not 2 hours from now, NOW !
Well today I had some extra time so I decided to whip up some doughnuts.
It's a pretty easy recipe and the doughnuts came out tasting wonderful.
The hardest part is getting the doughnuts in the oil.
Once you cut the dough into doughnut shape and let it rise again, it's very tricky to pick the doughnuts up and put them in the oil with out deflating them. I made the mistake of letting my doughnuts touch when they were rising, so they deflated a little when I tried to pull them apart.
Hey, it my first time making them, so live and learn.
They tasted good and that's the most important part anyway!!
Taylor helped me frost some with chocolate frosting and some we covered with powdered sugar. We have been in the Valentine's Day spirit so we added sprinkles and hearts !!
Crispy and Creamy Doughnuts ?
From allrecipes
Ingredients:2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
(I added 2/3 cup of chocolate chips)
Directions
1.Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3.Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4.Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. (I added chocolate chips and not as much water as I wanted a thicker chocolate frosting)
5.Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
ENJOY !!
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