The hardest part about making doughnuts, is finding non-GMO frying oil. Let me know if you have found a way to access gallons upon gallons of organic canola oil. Don't worry, we aren't crazy; we don't usually deep fry our foods, but for a special treat and for our apple fritter "business," c'est bien.
Okay, I know the recipes I put up on here are mainly treats. Coincidence? I think not. I love treats. I admit to having a sweet tooth (and a cheese tooth!). I like making treats for my family as well as the healthy stuff. I think my reasoning for making treats at home is that treats should be, well, a treat. We shouldn't eat them everyday, and unfortunately these days, we do (as a society, hello, I don't mean we ALL do!). Treat foods, such as French fries, burgers, candy, chocolate, pastries and of course, doughnuts, are eaten daily. No wonder we are getting fat as a nation. Many writers and cooks I have been following over the years are making a move out of mainstream foods altogether, including things like doughnuts. I am not prepared to eat only seaweed and sprouts - when we do that aren't we bound to fail?
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| Lovely Doughnut and "Hole" |
There are plenty of recipes online, such as one at Allrecipes.com Crispy and Creamy (which looks amazing), but here is one I used adapted from Women's Home Companion Cook Book, 1944. I have separated the directions into two methods - proceed as you will. I admit to adapting this for my breadmaker. I have nasty carpal tunnel in my wrist and I have to watch how much kneading I do. The original recipe calls for a yeast cake and had subsequent activation directions. Since I just threw the ingredients into my breadmaker, I am ASSUMING that you could just adapt the same way for instant yeast without a breadmaker. I didn't test this, so if you are an experienced traditional bread baker and it doesn't make sense to you - by all means, adapt for your needs! Please let me know if I have made an error.
RAISED DOUGHNUTS
Traditional Method
2 1/4 tsp/1 pkg yeast
1/4 c lukewarm water
3/4 c scalded milk. cooled to lukewarm
4 c flour, sifted
3/4 c sugar (any type may be used including white, organic cane, maple sugar etc.)
2 eggs, well beaten
1/2 c melted shortening (of our choice - unsalted butter may be used)
1/4 tsp, ground nutmeg
1/2 tsp salt
Start yeast in water and milk. stir in eggs and shortening. Combine flour, sugar, salt and nutmeg and add to liquid. Beat 10-15 mins by hand or 4-5 mins with electric mixer. Cover, set in warm place and let rise 1 hour or until doubled.
See combined directions for part two.
Breadmaker Method
3/4 c milk (scalded and cooled)
1/2 melted shortening (of our choice - unsalted butter may be used)
1/4 c water
2 eggs, well beaten
1/2 tsp salt
4 c flour
3/4 c sugar (any type may be used including white, organic cane, maple sugar etc.)
1/4 tsp ground nutmeg (optional)
2 1/4 tsp (or one package) instant yeast
Scald milk (may heat in microwave for two minutes) and add the shortening to melt. Add water, cool to lukewarm. Add ingredients in order your breadmaker recommends. Set to dough setting. Proceed as for the combined instructions.
Combined instructions / part two
Turn dough onto floured board. Roll out to 1 inch thickness and cut out with doughnut cutter (or in my case a combination biscuit cutter and apple corer!). Set on floured board in warm place until double in size.
Heat frying oil to 365-375F in deep pot (about two inches is sufficient) or use standard deep fryer. Drop doughnuts in hot oil and cook until golden, about 2-3 minutes, turning halfway. Drain on paper towels or rack. Dust with sugar or glaze of your choice.
Doughnut Glaze
Melt butter in a saucepan over medium heat. Stir in powdered 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. Dip warm doughnuts into glaze and set on rack to dry.
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