Homemade Doughnuts

Tuesday, May 3, 2011

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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5 comments:

Jen May 3, 2011 at 10:55 AM  

Don't forget to make them on June 4th which is national Donut Day. We too make our own donuts because of Thomas' allergy. I don't let him get them from the bakeries. Our favorite are donuts dipped in melted butter and then shaken in a baggie of brown sugar, white sugar, and cinnamon.

Judy May 3, 2011 at 5:25 PM  

I'm coming to your house. These look fantastic!

RebekahRose May 3, 2011 at 7:40 PM  

YUMMY and what fun with the kiddos!

Julie May 4, 2011 at 12:42 AM  

I have a MAJOR donut addiction, and this is adding fuel to the fire! Looks amazing :)

Kim May 4, 2011 at 10:47 AM  

OMG! Those look amazing! I've always wanted to fry up my own donuts, but the batch makes so many...maybe one day when my daughter has a sleepover and I can share:)

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About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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