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Donuts!


I know, I know. It's a new year. You've got resolutions to honor. Well, I had to put these recipes out now and I'm here to absolutely ruin your new diet. #sorrynotsorry


Donut Recipe


Yield: 18 donuts


1 1/2 cups milk, warmed

1/2 cup sugar

2 tsp salt

4 1/2 tsp yeast in 1/2 cup warm water

2 eggs

1/2 cup shortening

7-7 1/2 cups all purpose flour

1/2 tsp nutmeg


canola oil for frying


DAY BEFORE PREP: In a mixing bowl, combine warmed milk, sugar and salt. Proof yeast in water for 5 minutes. Add to milk mixture, along with eggs, shortening, flour, and nutmeg. Knead for 8-10 minutes, or until elastic, adding extra flour if overly sticky (dough should be mildly sticky, but not gloopy.) Cover and refrigerate overnight.


DAY OF: Roll out dough on lightly floured surface to about 1/3" thick. Cut with floured cutter, or for bars, cut with pizza cutter 2" wide and 4 1/2" long. Let rise on parchment until light and leaves an indent when gently poked.


While cut donuts are rising, preheat canola oil in either a thick-bottomed pot fitted with a candy thermometer, or a deep-fat fryer to 375 degrees (no hotter, no cooler; this is the optimum frying temperature). When donuts are ready to fry and oil is hot, ease them into oil and fry for 50 seconds per side for rounds, or 90 seconds per side for bigger donuts, or until donuts are golden brown. Drain on paper towels (not wire rack as this makes the oil soak into the donut). Dunk in desired glaze when cool enough to handle.



Glazes


Simple Glaze

2 cups powdered sugar, sifted

3-6 Tb HOT water

1 Tb corn syrup

2 tsp vanilla extract


Whisk all ingredients together. Dunk donuts fully in glaze, let drain back into bowl (I used straws for round donuts and placed the donut on a wire rack when most of the glaze had dripped off). Enjoy warm.


Optional: Add 1 tsp cinnamon for cinnamon glaze.


Chocolate Glaze

2 1/4 cup powdered sugar, sifted

3/4 cup cocoa powder, sifted

2 tsp vanilla

3 Tb corn syrup

3-6 Tb hot water


Whisk all ingredients together. Dunk top side of donut, let drain upside down slightly into bowl, then allow to set on a wire rack.


Maple Glaze

2 Tb unsalted butter

1/3 cup pure maple syrup

1 1/2 cup powdered sugar, sifted

1/4 tsp maple extract

pinch of salt, to taste


Microwave butter and maple syrup together on high until butter is melted, about 1 minute.

Mix together with remaining ingredients. Dunk donut tops, allow to drain slightly upside down, then allow to set on wire rack.





Tips and Tricks


Don't re-roll dough out after the first cut. This will cause your donuts to be tough. Fry your scraps as mini donuts/donut holes. Or gather them together and layer with cooked apple chunks to make apple fritters, fry for 90-100 seconds or until deep brown (these are prone to undercooking due to the filling, so test one donut to make sure it cooked fully before frying the rest).


If your oil is cooling off too quickly, you may be overloading your fryer/pot. Avoid overcrowding (2-3 donuts at time, tops). Oil still cooling off? Allow the oil to come back up to 375 degrees between batches.


Having a hard time flipping? Use chopsticks!


USE A TIMER to time your donuts. Do NOT eyeball these. I can't tell you how many times I lost count, forgot to set a timer, and had to throw out a whole batch because one side went nearly black (gross!).

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