Tuesday, May 3, 2011
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)
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
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.
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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