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.




INGREDIENTS:

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

 

{GLAZE}

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!

 

DIRECTIONS:

 

	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?