Mmm Doughnuts...

Hello blog, and (nonexistent) followers. I have been neglecting you for far too long. Summer is over and it’s my favorite time of year! Holidays! Halloween! Thanksgiving! Christmas! New Year(s)! So many reasons to cook new and exciting food; other than for consumption, I mean. I cook more than just nourishment during the holidays, and the rest of the year. I cook because it’s fun to make Graveyard cupcakes. It’s fun to make new dishes for my friends and family. It’s fun to make gingerbread people and chocolate chip cookies.

However, this post is not about a Holiday fare, it’s from my archive of dishes, delicious dishes that I hope to share with you all over the next few weeks until I am current with my food/date of creation.

This post is all about Doughnuts! Who doesn’t love a good doughnut? Yes, I know they are not the “healthiest” thing out there, but my-oh-my are they tasty! I think Homer Simpson would agree, doughnuts make the world go around. When I was in high school, I would get doughnuts almost every morning. They just made my mornings more bearable. I’m happy to say I make better breakfast decisions now, but every now and then I like indulge…this time, I made them myself…

Mmm…Doughnuts…

2 (.25 ounce) envelopes active dry yeast

1/4 cup warm water

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

Vegetable oil for frying

Glaze, of course

1/3 cup butter

2 cups confectioners' sugar

1 1/2 teaspoons vanilla

4 tablespoons hot water or as needed

Directions

First, 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 stir with a large spoon. Mix in remaining flour about a 1/2 cup at a time, until the dough is not sticking to the bowl. Knead for about 5 minutes or until nice and smooth and elastic. Place the dough into a greased bowl, cover and in a warm place to rise.

Turn the dough out onto a floured surface and roll out to 1/2 inch thickness (I’ll admit, at the time I made these, I didn’t have a rolling pin; I covered a wine bottle in foil, and it worked just the same). Cut with a floured doughnut cutter (or a drinking glass). Let doughnuts sit out and rise again until double. Cover loosely.

In a small pan over medium heat, melt the butter. 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 sort of thin, but not watery. Leave it alone…walk away.

Heat oil in a deep-fryer or heavy skillet. Slide doughnuts into the hot oil (I used a slotted spatula) Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.

Remove from hot oil and drain on a wire rack (or paper towel, whatever works). Dip doughnuts into the glaze while hot and set onto wire racks to drain off excess.

Hope you enjoy. I did.