We made these a couple of weeks ago, and they turned out simply perfect. My recipe is a slight adaptation of the one found on Instructables.
Donuts
3 packages yeast (2 Tbsp plus 3/4 tsp)
3 packages yeast (2 Tbsp plus 3/4 tsp)
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) palm oil (solid white at room temperature and performs much like shortening, but much healthier, without the overwhelming flavor of coconut oil), coconut oil, or butter
7 1/2 cups (940g) all-purpose flour
lard or palm oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6-9 tablespoons (90-135ml) whole milk
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) palm oil (solid white at room temperature and performs much like shortening, but much healthier, without the overwhelming flavor of coconut oil), coconut oil, or butter
7 1/2 cups (940g) all-purpose flour
lard or palm oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6-9 tablespoons (90-135ml) whole milk
Directions
Scald the milk on top of your stove, and let cool.
Proof your yeast by adding it to the warm water. Mix
it up and let it rest.
Combine yeast, milk, sugar, salt, eggs, palm oil/butter and 3 cups (375g) flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Carefully stir in remaining flour until smooth.
Cover and let rise until double, 30-60 minutes.
After the dough has risen, turn dough onto floured surface;
roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter.
Cover and let rise until double, 30-40 minutes.
**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***
Make up the glaze at this point because it can sit
at room temp until the donuts are fried and ready to be dipped.
Melt the butter and stir in powdered sugar and vanilla until smooth.
Add milk until desired consistency is reached.
*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***
Melt the butter and stir in powdered sugar and vanilla until smooth.
Add milk until desired consistency is reached.
*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***
Use a deep pan to heat the oil. Be safe!
Heat your oil to 275F. A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.
Use a scrap of donut first to test different frying times.
Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it, so err on the side of pulling them out too soon rather than too dark.
Carefully place the donuts in the oil. Cook on each side until just blonde. Use tongs to flip the donuts and remove them from the oil.
Place donuts on paper towels to drain.
Heat your oil to 275F. A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.
Use a scrap of donut first to test different frying times.
Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it, so err on the side of pulling them out too soon rather than too dark.
Carefully place the donuts in the oil. Cook on each side until just blonde. Use tongs to flip the donuts and remove them from the oil.
Place donuts on paper towels to drain.
Dip them in the glaze and set them on a rack to dry.
Enjoy!
Variation: Instead of using a donut cutter, you could use a round biscuit cutter without a hole in the middle. When the donuts are done, you can fill them with jam or cooked, cooled pudding.
These donuts were a huge hit at our house, though I will say they are anything but healthy fare, intended for regular consumption. I am thinking once a year on these babies is enough.