Monday, November 25, 2013


Original recipe of Doughnut.

 2 (.25 ounce) envelopes active dry yeast  (  approx: 4 TBS )
 1/4 cup warm water 
 1 1/2 cups lukewarm milk
 1/2 cup white sugar
 1 teaspoon salt
 2 eggs beaten
 1/2 cup Butter or Margarine
 5 ½  cups all-purpose flour  approx. 1 Kg
   vegetable oil for frying

 For glazing:
 1/3 cup butter
 2 cups confectioners' sugar
 1 1/2 teaspoons vanilla
 4 tablespoons hot water or as needed


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.  

You can dust with icing sugar mixed  with nut meg . I prefer this way.   

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