Donuts of Intense Greatness

Mmmm.. Donuts…

Yo!

Are you ready to be a goddamn hero? I have the secret. Make some donuts. People will lose their minds. There will be screaming. There will be cream and crumbs everywhere. It will be a bloody massacre.


Fat stacks. If delicious smells bad than these donuts be stinkin’.

Crispy Fluff Donuts

1 tbsp active dry yeast (or 2 envelopes)
1/4 cup warm water (105 to 110 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/4 cup butter
4 tbsp oil
5 cups all-purpose flour

1 quart vegetable oil for frying

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

Mix together the yeast mixture, milk, sugar, salt, eggs, butter, oil, 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. Alternatively you can make this the night before, wrap it EXTREMELY well in saran wrap and leave in the fridge over night.

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.

Heat oil in a deep-fryer or large heavy skillet to 360 degrees F (180 degrees C). Carefully drop donuts into the hot oil. Turn doughnuts over as they turn a deep 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.

Vanilla Glaze

1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
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.

Donuts are ready for frying when they are nice and chubby and you can smell their yeasty goodness quite prominently. If you poke them they will spring right back at ya.

My little frying station. We have our ugly wee camping pot filled with a couple inches of oil, bubbling away at about 360-370F.

You want the oil pretty hot, so the donuts only fry for less than a minute, any longer and they start to suck up the oil.

And thats not good eating.

Yorm yorm yorm. Few things are nicer in the whole wide world than a pile of warm, home made donuts.

Holy moly. Donuts with holes will fry faster and have less chance of getting too oily. I rolled these out quite a bit thinner than usual because I didn’t want big fluffy ones this time.

So fluff! Yet crispy. Magic.

Schmear on the cream.

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Author: Kara Lalalala

I write this blog for my family cause I am terrible at letters & emails.

One thought on “Donuts of Intense Greatness”

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