Sunday, January 13, 2013

Sunday Dinner... Leave the Gun take the Donut...

sometimes i have an idea in my brain for a long time, but get lazy and leave it there.

  todays sunday dinner recipe was just that.

  i have wanted to make donuts for awhile now, but didnt have the guts to try it, making dough, letting it rise, cutting it, rising again, frying, glazing... its all a bit much when you have a house of hungry beggers waiting to eat and getting up at 6 am on a sunday is out of the question!

  but today we woke up and it was rainy, and brunch was just at our fingertips. and who doesn't love tea & donuts!   {or milk. whatevez.}


i have a few words for these amazing little bits of sweet, tender, goodness... yum. holy cow yum. sweet baby angels yum.



2 {.25 ounce} envelopes active dry yeast
1/4 cup warm water {105 to 115 degrees}
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
** I also dusted a few with granulated sugar and nutmeg... holy balls. and the powdered sugar ones were awesome as well!

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.


 just a side note... this recipe made a bazillion donuts, and they are still perfection as i sit here watching the golden globes and nibble.

how was your sunday? anything fun? anything yum?


Sunae Reilly said...

These donuts look delicious! Boyfriend is a mad donut fan, so I may have to give this recipe a go!
New follower from GFC :)

Its just me, Tawny... said...

Hey there!
Thanks for stopping by! I hope your boyfriend luvs them. They are soooo good! ;)

Sheri said...

Hooray for donuts! Glad to discover your blog. :-)

Its just me, Tawny... said...

Glad you stopped by!!!

Jodi S said...

these sound incredibly dangerous!! stopping by from GFC :)