Homemade Doughnuts Recipe
Ever made homemade doughnuts?
These sweet Grandies came over for Marmee's Doughnut Day.
We mixed and stirred and fried and dipped and played doughnut darts in between waiting on the dough to rise.
The girls went home with platefuls for their friends and family.
These sweet Grandies came over for Marmee's Doughnut Day.
We mixed and stirred and fried and dipped and played doughnut darts in between waiting on the dough to rise.
The girls went home with platefuls for their friends and family.
#homemadedoughnuts #doughnutday #learntobake #girlsbake #builtfromscratchlife #lifewithgrandchildren #bakeathome #sweettreats #doughnutrecipe
Here's the recipe for
MOMIE'S DOUGHNUTS from "Homemade with Love"
MOMIE'S DOUGHNUTS from "Homemade with Love"
Place these ingredients in a large kitchen mixer equipped with dough hook:
2 cups very warm water (110-120)
1/3 cup sugar
3 Tablespoons instant yeast (SAF)
Mix briefly on pulse speed and allow yeast to activate (about 5 minutes).
Add in and mix briefly to combine:
2 teaspoons salt
2 eggs
1/3 cup non-hydrogenated organic shortening (Spectrum)
4 cups unbleached all-purpose flour (King Arthur)
Next add in more flour, 1 cup at a time, until dough begins to clean away from sides of bowl:
5-6 cups unbleached all-purpose flour
The last cup of flour may not be needed as you only want a soft, workable dough.
Knead on medium speed for 4 minutes. Turn dough out on oiled surface and “rest” for 15 minutes.
Punch down dough and divide into 2 equal parts. Roll out each part on a lightly floured surface to ½ inch thick. Cut out with a doughnut cutter. Lift up carefully and put on a heavily floured tray and allow doughnuts to rise for 30-40 minutes uncovered. (If you want ALL doughnut holes you can cut out all the dough with a 1.5” round cutter instead.)
Use a deep fat fryer or drop doughnuts into a deep pan filled with hot oil (3-4 inches deep). Do not place too many in at one time so they can float and fry evenly. THESE FRY UP QUICKLY IF YOUR OIL IS HOT, so be ready! Test with a doughnut hole. When doughnut floats and browns quickly your oil is ready. Always use caution and care when working with hot oil! NEVER leave hot oil unattended! Drain golden brown doughnuts on paper towels. While doughnuts are warm you can shake them in a plastic bag half filled with confectioner’s sugar.
For glazed doughnuts: Mix 6 cups powdered sugar slowly adding up to ½ cup half and half (can substitute hot water if desired) until mixture becomes a thin gravy-like consistency. Add in 2 teaspoons vanilla flavor extract. Soak hot, well-drained doughnuts in the bowl of glaze until covered. Place glazed doughnuts on trays covered with wax paper until they are cooled. Makes 3 ½ dozen! Invite some friends over to help eat them up!
2 cups very warm water (110-120)
1/3 cup sugar
3 Tablespoons instant yeast (SAF)
Mix briefly on pulse speed and allow yeast to activate (about 5 minutes).
Add in and mix briefly to combine:
2 teaspoons salt
2 eggs
1/3 cup non-hydrogenated organic shortening (Spectrum)
4 cups unbleached all-purpose flour (King Arthur)
Next add in more flour, 1 cup at a time, until dough begins to clean away from sides of bowl:
5-6 cups unbleached all-purpose flour
The last cup of flour may not be needed as you only want a soft, workable dough.
Knead on medium speed for 4 minutes. Turn dough out on oiled surface and “rest” for 15 minutes.
Punch down dough and divide into 2 equal parts. Roll out each part on a lightly floured surface to ½ inch thick. Cut out with a doughnut cutter. Lift up carefully and put on a heavily floured tray and allow doughnuts to rise for 30-40 minutes uncovered. (If you want ALL doughnut holes you can cut out all the dough with a 1.5” round cutter instead.)
Use a deep fat fryer or drop doughnuts into a deep pan filled with hot oil (3-4 inches deep). Do not place too many in at one time so they can float and fry evenly. THESE FRY UP QUICKLY IF YOUR OIL IS HOT, so be ready! Test with a doughnut hole. When doughnut floats and browns quickly your oil is ready. Always use caution and care when working with hot oil! NEVER leave hot oil unattended! Drain golden brown doughnuts on paper towels. While doughnuts are warm you can shake them in a plastic bag half filled with confectioner’s sugar.
For glazed doughnuts: Mix 6 cups powdered sugar slowly adding up to ½ cup half and half (can substitute hot water if desired) until mixture becomes a thin gravy-like consistency. Add in 2 teaspoons vanilla flavor extract. Soak hot, well-drained doughnuts in the bowl of glaze until covered. Place glazed doughnuts on trays covered with wax paper until they are cooled. Makes 3 ½ dozen! Invite some friends over to help eat them up!
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