Doughnuts Raised - Mom Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough
1 1/2 cups Homo or 2% milk
2 tbsp. white sugar (1st amt.)
1 tsp. salt
1/3 cup soft shortening
2 tsp. white sugar (2nd amt.)
1/2 cup lukewarm water
2 packages dry yeast
4 - 4 1/2 cups sifted all purpose flour.
Canola oil for frying
Sugar Glaze:
1/3 cup boiling water
1 cup sifted icing sugar
1/2 teaspoon vanilla
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Directions: |
Directions:Dough: Scald milk. Combined hot milk, 2 tbsp. sugar (1st. amt.), salt, and shortening in a mixing bowl. Stir until the shortening is melted. Cool till the mixture is lukewarm.
In another small bowl add 2 tsp of sugar (2nd amt) to the lukewarm water and stir until the sugar is melted. Sprinkle the yeast in and let stand for 10 minutes. This should become bubbly looking. Stir well and add to the warm milk mixture.
Add enough flour to make a fairly stiff dough that is easy to handle. Turn the dough out onto a floured board and knead until smooth and elastic. Roll the dough into a ball and put it into a greased bowl which is at least twice the size of the dough. Cover with plastic wrap and put it into a warm place and let rise until double in size. - about 45 minutes. Punch the dough down and turn out onto a floured board. Rub some flour on the rolling pin and roll the dough out 1/2 inch thick. If the dough is too elastic to roll easily let it rest on the board for 15 minutes. Cut the dough with a doughnut cutter. Cover the cut doughnuts with a towel and let stand in a warm place for about 1 hour. While the doughnuts are rising make the glaze. Sugar glaze: Add the boiling water gradually to the sugar and stir until it is smooth. Stir in the vanilla. The mixture will be very smooth.
In a large deep pan or a deep fryer heat the oil for deep frying to 375 º F. Fry the doughnuts a few at a time until golden brown on both sides turning only once. Lift out of the fat with a long handled slotted spoon and drain on paper toweling. Do not over crowd the pan as the fat will cool too much or may boil over. While the doughnuts are still warm dip in the sugar glaze and let the excess glaze drip back into the bowl. Put the glazed doughnuts on a rack to cool. |
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Personal
Notes: |
Personal
Notes: I do not think I have made these since we left the farm but have fond memories of Mom making them on a Sunday afternoon and eating them when they were still warm. Timmy's doughnuts do not hold a candle to these. The Holborn boys also used to be really happy if they happened to come over when there were doughnuts. Here are some more hints. If you do not have a doughnut cutter you can use a large and a small round cutter. To help the dough rise set it on a warm hot water bottle or heating pad and cover with a thick towel. Be careful when deep frying the doughnuts as the fat tends to bubble up when you put them in. The pan should be no more than half full of grease and you should set them in rather than dropping them in.
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