My mom decided to try making doughnuts last week, and they were delicious. I really mean delicious. For real.
This is a once a year kind of treat, but so worth every gram of sugar. Every luscious gram of sugar right down to the glaze.
2 pkgs active dry yeast
1/4 C warm water 115 degrees
2 C warm milk
1/2 C butter melted and partially cooled
1 C hot mashed potatoes (no seasonings)
3 eggs beaten
1 tsp vanilla
1 C sugar
1 1/2 tsp salt
9 plus C plain flour ( I use White Lily all purpose as it is the lightest available)
In a large (at least 4 quart) mixing bowl,dissolve yeast in warm water. Add the milk, eggs, vanilla, butter, potatoes, sugar, salt and 3 C flour. Beat well with a hand mixer until well blended and smooth. Stir in enough remaining flour to make a soft dough. It will take almost the 9 cups of flour. Cover and let rise in a warm place until doubled. About an hour
Stir down the dough, and rake it out on a well floured board. When you feel that you can handle it, roll it out to a half inch thickness.
Cut with a 2 and 1/2 inch donut cutter. Place on a well greased baking sheet. (I used 5 baking sheets and saved the donut holes and fried those also) Cover and let rise until doubled in size, about 45 minutes to an hour.
In the meantime, combine 8 TBSP milk, and 1/2 stick butter (melted and cooled) and 6 or so C confectioners sugar and beat it well.
Have your deep fryer heating to 375 degrees.
When your donuts have risen and the deep fryer is hot enough, begin frying a few at a time. It takse a minute or so and they must be turned midway. Get them golden brown and place on paper towels to drain. While they are still very warm, dip the tops in the glaze and set aside. This makes about 5 dozen delicious donuts.
Try them and let me know how they turn out. She also fried up the doughnut holes and they were even better.
Thanks for stopping by!
I'll be linking up to Foodie Friday so go by there and see how to make Cream-filled doughnuts!