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| My Mom's Raised Doughnuts |
"I used to make these with Mom as a bit girl. She might make dozens a week and provide to neighborhood children. I might coat them with that ooey appropriate frosting. I lately received a blue ribbon with this recipe. It became also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put within the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you revel in them as lots as we do."
Ingredients :
- half cup heat water (100 to a hundred and ten tiers F/forty to forty five stages C)
- 2 (.25 ounce) programs energetic dry yeast
- 1 teaspoon white sugar
- three/four cup milk, lukewarm
- 1/3 cup vegetable shortening
- 1/four cup white sugar
- 1 teaspoon salt
- 2 eggs
- 4 cups sifted all-motive flour
- 2 quarts vegetable oil for frying
- 1 tablespoon warm water
- half teaspoon vanilla extract
- 1 cup confectioners' sugar, sifted
Instructions :
| Prep : 1H | Cook : 24M | Ready in : 3H |
|---|
- Pour half cup of warm water into a small bowl, and stir within the yeast and 1 teaspoon of sugar. Allow the yeast combination to face till it forms a creamy foam layer on top, five to 10 minutes.
- Place milk and vegetable shortening into a small saucepan over medium-low warmth and prepare dinner till the shortening has melted and the milk has tiny bubbles around the brink. Remove from heat.
- Place 1/four cup of sugar and the salt into the paintings bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow combination to face till heat.
- Beat in the yeast aggregate, eggs, and 1 cup of flour on low speed till smooth. Gradually beat in final flour to make a tender dough.
- Continue beating the dough on low velocity till dough leaves the perimeters of the bowl, 2 to a few minutes.
- Turn the dough out onto a properly-floured paintings surface and knead till smooth and elastic, 2 or three more mins.
- Form the dough right into a ball and place into a big greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm vicinity; let the dough upward thrust till doubled in length, 1 to 1 half hours.
- Punch down the dough and roll out on a floured work surface to half of inch thick. Cut doughnuts out of the dough with a 3 half of-inch spherical doughnut cutter with a 1-inch smaller cutter inside the center. Let the doughnuts rise at the paintings surface until very light and fluffy, forty minutes to one hour.
- Heat oil in a deep-fryer or large saucepan to 350 tiers F (a hundred seventy five stages C).
- Gently choose up and drop the doughnuts into the recent oil, working in small batches of two or three at a time, and cook dinner till the doughnuts are light golden brown, turning as soon as, approximately 2 mins.
- Drain the doughnuts on paper towels to absorb oil.
- In a bowl, blend 1 tablespoon of warm water and vanilla extract, and stir inside the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.
Notes :
- This recipe is not encouraged for use with self-rising flour. I additionally use canola oil to fry but Mom used solid shortening. I do not remember oil being around then. Both paintings similarly properly.
- If you do not have a doughnut cutter, cut with a No. 2 can (20 oz.. Can) that has been opened with a small can opener with a pointy blade to depart a pointy cutting part. Use a pill bottle to make the center hollow
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