Karen Gentry has joined us once again with something fun to make with the kids during the winter season!!
Here’s Karen to tell you all about them:
I have tried so many versions of glazed donuts, and this one came out really close to what I’m trying to achieve. I think this one is a keeper! I’m still not given up to find that perfect recipe If you have a favorite donut recipe please share it on this post. Source From Cupboard to Cupboard
2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons)
- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- 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. Dough is ready if you touch it, and the indention remains.
- 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.
- 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.
- Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). 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.
Thanks once again Karen! We so appreciate you!
If you’d like to see more of Karen’s recipes, we hope you’ll visit her at Where Flours Bloom!
‘Til Next Time, sue