My family loves this doughnut recipe so much that they will probably leave anything for this. When I first tried this at home, my husband and my sons hung around in the kitchen. They couldn’t resist the smell of the cooking doughnuts and they all wanted the first taste. Sometimes, I use frosting for these doughnuts. I mean you can. What’s important here are the doughnuts themselves, and it’s up to you how you will add to its richness.
You can eat these while they are still warm or you can let them cool and eat them that way. It doesn’t matter.
These doughnuts taste so good that the temperature wouldn’t even affect the way you would think about them. They are simply divine!
Ingredients
1/2 c water, warm (not hot)
2 pkg Flieschmann’s active dry yeast
3/4 c Borden milk, lukewarm
4 c Gold Medal all-purpose flour, sifted
GLAZE
1 Tbsp water, warm (may need more to thin, but thicker is better)
1/2 tsp McCormick vanilla
1 c Domino confectioners sugar, sifted
Instructions
1. SOAK yeast in 1/2 cup warm (not hot) water – 5 minutes. TIP: Throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
2. SCALD the milk and melt shortening. (Melt the Crisco in the warm milk first)
3. POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
4. ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board.
5. KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
6. ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
7. LET RISE on the board until very light (40-60 minutes).
8. DROP into deep hot fat (325° – 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
9. DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar.
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Quick Tip: This recipe is not recommended for use with self-rising flour.
