Saturday, June 16, 2012

Homemade Glazed Doughnuts.

Homemade Glazed Doughnuts
By Ree Drummond

¼ cup granulated sugar                                                         
1 1/8 cups whole milk, very warm                                         Glaze
3 teaspoons instant yeast                                                       3 cups powdered sugar
2 large eggs                                                                            ½ teaspoon salt
1 ¼ sticks unsalted butter, melted                                          ½ teaspoon vanilla
4 cups flour                                                                             ½ cup cold water
¼ teaspoon salt
4 cups vegetable shortening for frying
(or peanut or safflower oil)

In a medium bowl, add the granulated sugar to the warm milk.  Then add the yeast.  Allow it to sit for 5 to 10 minutes or until the yeast is starting to bubble.  In a small bowl, beat the eggs.  Then pour them into a bowl with the melted butter, whisking constantly.  Add the butter/egg mixture to the bowl of an electric mixer.  Pour in the milk/sugar/yeast mixture.  With the dough attachment, turn the mixer to low speed.  Mix the flour and salt in a bowl, the retrieve ½ cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.  Continue mixing for 5 minutes after the flour is combined.  Stop the mixer, scrape the bowl, and mix for 30 seconds more.  Then place the dough in a lightly oiled bowl, cover it with plastic wrap, and refrigerate it for 8 to 12 hours.

The next morning, remove the dough from the fridge and allow it to come to room temperature and rise for 1 ½ to 2 hours.  Put it in a warm spot if necessary to facilitate rising.  Turn it out onto a floured surface and roll it out to about ¼ inch thick.  Use a doughnut cutter to cut out the doughnuts.  Remove the holes and transfer the doughnuts to a lightly floured baking sheet lined with a baking mat or parchment.  Then- and this is the vital part- cover lightly with tea towels and place in a draft-free area of your kitchen for at least 1 ½ to 2 hours.
{my mom actually had a doughnut cutter!  So fun}

It’ll take that long for them to rise- light as a feather!  Melt the shortening in a pot over medium-high heat till it reaches 350 degrees.  Carefully drop the doughnuts, a few at a time, into the oil.  They should immediately float to the top and puff up.  Then use a metal spoon or spatula to carefully flip them over to the other side.  Remove them from the oil as soon as they’re golden brown on both sides (this should take less than a minute total).
{my dad recommended that I cook them on the stove in a dutch oven - it was perfect}

Place the doughnuts on paper towel-lined plates to drain.  To glaze the doughnuts, mix the powdered sugar, salt, vanilla, and water in a bowl until smooth.  Drop in the doughnuts one at a time.  Quickly turn them over, and then remove them.  Place them on a rack so that the excess glaze can drip off.