{"id":892,"date":"2011-03-05T20:07:00","date_gmt":"2011-03-05T20:07:00","guid":{"rendered":"https:\/\/theshanty.us\/?p=892"},"modified":"2025-08-04T20:12:55","modified_gmt":"2025-08-04T20:12:55","slug":"time-to-make-the-doughnuts","status":"publish","type":"post","link":"http:\/\/blog.theshanty.us\/index.php\/2011\/03\/05\/time-to-make-the-doughnuts\/","title":{"rendered":"Time to make the Doughnuts"},"content":{"rendered":"\n
Something I’ve always wanted to try is to making doughnuts. I’ve been making a lot of interesting baked goods lately, so Why Not?<\/p>\n\n\n\n
They’re not exactly “baked” but the dough is not far from bread dough.<\/p>\n\n\n\n
The Ingredients<\/strong><\/p>\n\n\n\n
2 (.25 ounce) envelopes active dry yeast\n1\/4 cup warm water (105 to 115 degrees)\n1 1\/2 cups lukewarm milk\n1\/2 cup white sugar\n1 teaspoon salt\n2 eggs\n1\/3 cup shortening (63 grams)\n5 cups all-purpose flour\n1 quart vegetable oil for frying\n\n1\/3 cup butter\n2 cups confectioners' sugar\n1 1\/2 teaspoons vanilla\n4 tablespoons hot water or as needed\n<\/code><\/pre>\n\n\n\n
The Process<\/strong><\/p>\n\n\n\n
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Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.<\/li>\n<\/ul>\n\n\n\n
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In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1\/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double.<\/li>\n<\/ul>\n\n\n\n
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Turn the dough out onto a floured surface, and gently roll out to 1\/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.<\/li>\n<\/ul>\n\n\n\n
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Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.<\/li>\n<\/ul>\n\n\n\n
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Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.<\/li>\n<\/ul>\n\n\n\n
I made the dough last night. After a 2 hour rise, I punched it down and put it in the fridge. This morning it had risen tremendously. (Yikes!)<\/p>\n\n\n\n
Mason and I rolled out the dough and Maddie cut out the doughnuts.<\/p>\n\n\n\n
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