Sunday, July 13, 2008

Glazed Yeast Doughnuts

I made my doughnuts the other day. I usually only make them on New Year's Eve. They aren't that bad for you, but the thing is, it is hard to eat just one. I got the recipe on about 3 years ago, but I changed it a little bit. Here is the recipe!

Note: I usually make these with my stand mixer and it is so simple. My poor stand mixer is sitting lonely in storage, so I used a hand mixer. It was a little more difficult, but it worked.

Glazed Yeast Doughnuts

3/4 cup scalded milk
1/3 cup sugar
1/4 tsp salt
1(.25oz) packet of active dry yeast
1/4 cup warm water
4 cups all-purpose flour
1/3 cup butter or margarine
2 eggs, beaten
oil for deep frying
extra sugar or powdered sugar for coating

If you are making the glaze:
2 cups confectioner's sugar
6 tablespoons milk

In a large bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until room-temperature. If you want to use cinnamon, combine it with flour in separate bowl. (you could also use nutmeg if you like) Add 2 cups of flour mixture to the milk, and beat until well blended.

In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mix, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn onto a floured surface, and knead for 3-4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This will probably take 30-45 minutes.

On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Or if you are like me, I just use the opening of a cup! Set aside to rise for 30-40 minutes.

Heat one inch of oil in heavy pan until pretty hot. I usually test it by splashing water and seeing if it bubbles. Fry dough nuts a few at a time. Cook on each side until golden, then drain on a paper towel.

At this point I like to coat them in sugar in a large ziploc bag. But you could also make a basic glaze and glaze them while they are still warm.

glaze- mix together 2 cups confectioner's sugar and 6 tablespoons of milk. Dip doughnuts and set aside to cool.

1 comment:

Anica said...

I've never made doughnuts before. I think I'd like to try your recipe soon.