|Butterfly hair clip|
Friday, March 22, 2013
Wannabe Famous Donuts
First of all, let me explain. I made these donuts a couple weekends ago
for everyone here on the ranch. I love making donuts.... but it's
because they always turn out good and everyone always seem to give rave
reviews! When a cute little 6 year old visitor showed up, she asked me
if I was famous after she took her first bite... I almost couldn't
contain the laughter. She's such a doll and she was so serious, but
me?....famous? ha ha ha! She, rather quickly, helped me get rid of a
full bowl of donut holes:) and made sure that we dispersed them to
everyone right away!!
This is the recipe I also use every Halloween so that all the kids get
hot cocoa and a warm donut when they come to my door. I'm not thinking
I'll be doing 10 dozen this year like I did last year (and had too many)
because I might be lucky to give a dozen out here and that includes the
As with any yeast breads, you MUST have patience! I know, I know!
Sometimes it's so hard, but in order for your donuts to have a light and
airy texture, you must give them the rising time they need. Otherwise
they'll be tough! Ick!
We like ours glazed but I usually roll some in sugar just for the different look... they look pretty on a plate! :)
I hope you all enjoy them as much as everyone here has... And really- I sure wannabe famous! :)
Wannabe Famous Donuts
original recipe found on Allrecipes.com
adapted by From Cupboard to Cupboard
2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons)
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
For the glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
4 tablespoons hot water or as needed
- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- 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.
- 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.
- 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.
- 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.
*When I'm running short on time or glaze... I will put sugar in a large bowl and dip some of the donuts in the sugar while they're still hot. You can also add cinnamon to the sugar and dip them in that. I have also rolled out the dough and cut it into squares and fried the squares. Then add maple flavoring to the glaze and some extra powdered sugar to thicken it and have maple bars. The options are endless! Don't forget to let the kids help you with the donut holes! They love them! :)
Tuesday, March 19, 2013
Kick Back and watch me Create a Flower from the Stampin up! Pinwheel Die-cut http://pinterest.com/blessedmothero4/pins/