Sunday, January 02, 2011

Home-Made Doughtnut Goodness

Mom and Mackenzie making doughnuts
Probably not the healthiest of recipes...but good grief! They're delicious. My mom makes them every year for Christmas Eve, but this year, they waited until we could all enjoy them together.

It was the first time this whole time I've been home that the eight of us have been in the same room.


1 package yeast
2 tbsp warm water
3/4 C warm milk
2-1/2 bread flour (divided)
1/4 C sugar
3 tbsp shortening
1/2 tsp salt
1/8 tsp cinnamon
1/2 tsp nutmeg (we prefer it without)
1 egg

Dissolve the yeast in the warm water in a large mixing bowl. Let stand 5 minutes. Add milk, 1 cup flour, and next 6 ingredients; beat mixture at medium speed of an electric mixer 2 minutes or until blended. Stir in remaining 1-1/2 cups flour. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out onto a well-floured surface, and knead until smooth and elastic. Roll dought to 1/2-inch thickness, and cut with a 2-1/2-inch doughnut cutter. Place doughtnuts on a lightly floured surface. Cover and let rise in a warm place, free from drafts 20 to 30 minutes or until doubled in bulk.

Pour oil to a depth of 2 to 3 inches into a pan. Heat to 375 degrees; drop in doughnuts (4 at a time, or so). Cook 1 minute or until golden on one side; turn and cook other side until golden. Drain well. Dip each doughnut into white glaze while warm and place place on wire racks, letting excess glaze drop off.

Yield: one dozen

White Glaze:

3 tbsp butter
1 tsp vanilla
3-4 cups powdered sugar
water to consistency of a thin-thick batter (yes, I said thin-thick...)

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