Homemade Doughnuts

Breakfast just doesn't get much yummier than fresh, hot doughnuts dripping with glaze and that is why our family's twice annual tradition of making homemade doughnuts is an event to be anticipated with much drooling.  I let my daughter make the dough this time around and the kids formed them (hence the slightly crazy shapes), but no matter what they look like these were heads and tails above store bought doughnuts!    Enjoy! 

Click here for printable recipe. 

DOUGHNUTS:
2 Tbs. active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 cup shortening (I used oil instead)
2 eggs
1 tsp. salt
4-1/2 to 5 cups all-purpose flour (They're okay with part whole wheat flour, just not quite as soft)
Oil for deep-fat frying

GLAZE: (or just dip them while they're hot in powdered sugar)
1-1/4 cups powdered sugar
4 to 6 Tbs. water
Colored sprinkles

Directions: In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.

Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter (I used the edges of a cup, then cut out the middle with a knife.  Of course we reserved the centers, letting them rise before frying, to make doughnut holes.).

Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.

(my kids made the doughnut shapes themselves...hence the unevenness) 

In an electric skillet or deep fryer, heat oil to 375°. (NOTE: If you don't have a thermometer, you can make sure the oil is hot enough by dropping a very small piece of the dough into the oil. If the oil is ready it will bubble and sizzle freely). Fry doughnuts, a few at a time, until golden brown on both sides.

(NOTE: Metal tongs work great for flipping the doughnuts in the hot oil and definitely avoid using plastic utensils.)

Drain on paper towels. In a shallow bowl, combine confectioners' sugar and water until smooth. Dip warm doughnuts in glaze; decorate as desired with sprinkles. Makes 20 doughnuts. Enjoy!

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