When was the last time you made breakfast for dinner? I’ve been trying to make it more often, just because it’s quick, simple, and budget friendly. I usually make eggs, bacon, biscuits, and potatoes. This week I decided to make doughnuts.
You heard me.
I made doughnuts for dinner. No eggs, no bacon. Just doughnuts. My children think I am the best mother ever. Or, at least they did, while they were eating, but then I shouted at them to clean their rooms not too long after dinner and I went back to being mean mommy. It was nice while it lasted, though.
Doughnuts definitely take a bit of time and effort, but that first delicious bite you take makes it all worth it. These aren’t difficult, by any means, just a bit more involved than I usually like. There was the rising, the flouring, the rolling, the cutting, the rising, the frying, the topping, and then, finally, happily, thankfully, the eating.
I know a lot of people are scared of yeast, but don’t be. If I can make yeasty treats, so can you. Besides, watching my flat little doughnuts magically puff up made me feel like some sort of superhero. A Superhero of Yeast.
The hardest part was getting the risen doughnuts into the hot oil without deflating them. Deflating. Is that the right word?
I found that it was best to stick my thumb through the hole and gently lift them up. It took me quite a few tries before I really got it.
I like variety, so I made glazed doughnuts, cinnamon and sugar doughnuts, and doughnuts with chocolate frosting. I’ll share the frosting recipe with you tomorrow. It’s the frosting my mama puts on brownies and I’ve been wanting to share it with you since the day I started this blog. It’s good. It’s real good.
Anyway, the glaze recipe that I used was bit chunky for some reason. They still tasted good, but they looked kinda funky.
I snapped this picture, shouted for my kids that their dinner was ready, and then, in just a matter of seconds, this is what my plate full of doughnuts looked like:
Crispy and Creamy Doughnuts
Recipe from allrecipes.com
- 2 (.25 ounce) envelopes dry active yeast
- 1/4 cup warm water (105 to 115 degrees)
- 1 1/2 cups lukewarm milk
- 1/2 cup white sugar
- 1 tsp salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- 1 quart oil, for fying
Pour the warm water into the bowl of your mixer and sprinkle in the yeast. (I always add a pinch of sugar to feed the yeast at this point. Not sure if that actually does anything or not, but I like to think it helps.) Let the yeast mixture stand for 5 minutes or until foamy.
Pour in the warm milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix on low for a few minutes. Beat in remaining flour 1/2 cup at a time until the dough no longer sticks to the sides of the bowl. Knead for 5 minutes or until smooth and elastic.
Put the dough into a greased bowl and allow to rise until doubled in a warm place (your turned off oven works great for this!).
Turn the dough out onto a lightly floured surface and gently roll out to about 1/2 inch thick. Cut with a floured doughnut cutter. Cover with a towel and let rise until double.
Heat oil in a deep fryer or large pan until it reaches 350 degrees. Carefully place doughnuts into the oil and fry on each side until they are golden. Drain on a wire rack.
- 1/3 cup butter
- 2 cups powdered sugar
- 1 1/2 tsp vanilla
- 4 tbsp hot water (as needed)
Melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat and add water, as needed, to thin the icing out.