Doughnuts are one of the things that I decided I could live without if I wanted to be thin. I had eaten plenty of them in my life, and yes they are good, but I had never had one so delicious that I couldn't live without it. It had been 5+ years since I had one, knowing I was doing this challenge I told myself that you will eat one and you will probably eat two, just don't eat all of them, and before you make them go on a long run to balance out the calories. Yes I talk to myself, but we won't get into that today. These were good, go good in fact that I ate three then proceeded to box up the rest and drop a box off to hubby and then to my mom's office. I did keep one for each of the boys, and hubby for breakfast the next morning and yes they all had a doughnut while I ate my oatmeal. I do have some control and willpower left. They loved them and really why wouldn't they with all their yeasty fried goodness.
I did go pretty basic on the doughnuts I went with powered doughnut holes and glazed doughnuts with sprinkles. What kid doesn't love sprinkles. I would have loved to get more elaborate, but really my kids and hubby wouldn't go for it and honestly I didn't need to be trying a bunch of doughnuts (I have Halloween candy to eat).
Hands on prep time - 25 minutes
Rising time - 1.5 hours total
Cooking time - 12 minutes
Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
- Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
- Place the shortening in a bowl and pour warmed milk over. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
- Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low-speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
- Add the remaining flour, combining on low-speed at first, and then increase the speed to medium and beat well.
- Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
- Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
- Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
- Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
- Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
Powdered Sugar Glaze:
Powdered (Icing) Sugar 2 cup / 480 ml / 250 gm / 9 oz
Whipping Cream (About 32% butter fat) 4 Tablespoon + more if needed / 60 ml
- Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze.
- Can be made up to 3 hours ahead.
- Add doughnut holes to bowl of spiced sugar and toss to coat.
- Spread doughnuts on 1 side with powdered sugar glaze.
- Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.