I don’t know about all of you but I love food and everything to do with food including all the gadgets in the kitchen. Welcome to another week of Tasty Tuesday where you will find anything from a recipe to tips on washing dishes! Just kidding cause, I hate to wash dishes and will get out of it if I possibly can and do most nights! This week in addition to the new featured image (see it above? what do you think?) I am bringing you one of my favorite treats…..donuts (or doughnuts for those proper grammarphiles!)
There is always a place in my diet for donuts. Even when I know how bad they are for me and how guilty I feel when I eat them I still eat them. There is nothing better than a nice warm donut. Dang!! I need to see if the hot and fresh sign is on anywhere near me. You all know what I am talking about, you stop to check too.
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I will say that this recipe is one that was passed down to me from my Granny. I have no clue where she got it from but she called a classic donut recipe. It is the basic glazed donut.
- 1 ¼ cups milk
- 2 ¼ teaspoons (one package) active dry yeast
- 2 eggs
- 8 tablespoons (1 stick) butter, melted and cooled
- ¼ cup granulated sugar
- 1 teaspoon salt
- 4 ¼ cups all-purpose flour, plus more for rolling out the dough
- 2 quarts neutral oil, for frying, plus more for the bowl.
FOR THE GLAZE
- 2 cups powdered sugar
- ¼ cup milk.
- Heat the milk until it is warm. Not hot! Combine the warm milk with the yeast in large bowl. Stir lightly until it foamy.
- Use a mixer to beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour, mix until combined. Keep adding flour until you get it all mixed is and the dough pulls away from the sides of the bowl. If the dough is too wet then keep adding flour roughly 2 tablespoons at a time until dries out. Also if it gets too thick to beat then transfer it to a floured a floured surface and gently knead it until smooth. Transfer dough to a greased large bowl and cover. Let rise at room temperature until it doubles in size, about 1 hour.
- On a well-floured surface, turn out dough and roll to 1/2-inch thickness. Cut out donuts using a donut cutter.
- Place donuts on floured baking sheets making sure there is plenty of room between each one. Cover with a towel and let rise in a warm place until slightly puffy. It should take about 45 minutes.
- Pour oil into a heavy-bottom pot or Dutch oven and heat to 375. Line cooling racks, baking sheets or plates with paper towels.
- Add donuts to oil, carefully, a few at a time. Use a slotted spoon to flip after 45 seconds and cook until they’re deep golden all over. The holes cook much faster. Transfer to the prepared racks. Glaze and serve as soon as possible.
- Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the donut into the glaze once they are cool enough to handle. I do it while they are still warm! Allow to harden.
- Watch the milk because it can burn before you know it. Also you want it slightly warmer than you would for babies. This way it is warm enough but not hot.
- If you don’t have a donut cutter, use two glasses (one larger and a shot glass for the middle) or even two biscuit cutters.