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