Trademarked_Name_1 DOUGHTNUTS
List of Ingredients
2 pkg yeast
1/4 c warm water (105-115 degrees)
1 1/2 c lukewarm milk (scalded then cooled)
1/2 c sugar
1 ts salt
2 eggs
1/3 c shortening
5 c all-purpose flour
Vegetable oil
Recipe
Dissolve yeast in warm water in 2 1/2-quart bowl.
Add milk, salt, eggs, shortening and 2 cups flour
Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl
occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough
1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate ifdesired.
Creamy Glaze:
1/3 cup butter 2 cups powdered sugar
1 1/2 teaspoons vanilla 4-6 tablespoons hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
Chocolate glaze:
1/3 cup butter 2 cups powdered sugar
1 1/2 tsp. vanilla 4-6 tbsp. hot water 4-oz milk chocolate or semi-sweet chips
Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.
it isn't diameter thet is important here start with about 1/2" thick donuts.
my cutter is about 2 1/2" dia.
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