Glazed Doughnuts

Glazed doughnuts

We love doughnuts at our house.  Everyone likes a different type.  My son loves glazed, yeast doughnuts.  I got up this morning and though of glazed doughnuts and got to work.  These take a little effort, but are well worth it.  So many people are intimidated by anything that contains yeast, but it’s pretty easy.  Make sure your water is not too hot.  Just like testing a baby’s bottle, sprinkle a little on your wrist, if it’s not to hot, you are ok.  I’ve included the temperatures in the recipe so that if you are not ready to test by feel or sight, then you have some type of measurement tool.  Also make sure you do not add too much flour and you will end up with a light, tender doughnut.

1 cup sugar

2/3 cup butter, cut into pieces

1 1/2 cups milk

1 tablespoon allspice

1 1/2 tsp. salt

1/2 cup warm water, (105 to 115 degrees)

3 packages of yeast (for those of you who buy your yeast in bulk like I do, each package is 2 1/2 tsp.)

4 eggs

7 cups flour

In a saucepan combine sugar, milk, butter, salt and allspice.  Heat on med heat till butter is melted.  Make sure to stir now and then to keep the milk from scorching.  Allow to cool to 105 to 115 degrees.  While waiting for the milk mixture to cool, in a mixing bowl, mix warm water and yeast.  When milk has cooled to warm temperature, add it to the yeast in the mixing bowl, then add eggs and 4 cups of the flour.  Mix with mixer at low-speed till flour is mixed in.  Turn up mixer to med speed and beat for 3 minutes.  Remove the paddle from the mixer and attach the dough hook (if you do not have a dough hook on your mixer, you can do this by hand).  At low-speed mix dough and slowly add the remaining cups of flour.  Add a little at a time, wait for that to incorporate and then add a little more.  If mixing by hand, add a little flour and using a wooden spoon, mix into the dough, then add a little more.  Towards the end, you will need to use your hands to mix in the flour.  It gets a little harder towards the end to use the spoon to mix in the flour.  Once that is done and all the flour is mixed in well, you should have a slightly sticky ball of dough.  If using the mixer, knead with dough hook for about 5-8 minutes.  The dough will be smooth and elastic.  If not using the mixer, knead the dough on a lightly floured board for about 5-10 minutes until the dough is smooth and elastic.  Lightly grease a large bowl and place dough into bowl.  Turn the dough in the bowl to lightly grease the top.  Cover with a damp towel and set in a warm place to rise.  Let the dough rise until doubled.  This take about 1 to 1 1/2 hours, depending on how warm the area the bowl is in.  You will know if the dough is ready if you press your finger in the top and the indention remains.  Punch down the dough and divide in half.  On a lightly floured board, roll each half to about 1/2 inch thick.  With a lightly floured doughnut cutter, cut out doughnuts.  Place on parchment covered cookie sheets.  Cover and let rise until double in size.  This takes about 30 to 45 minutes.  Heat about 3 inches of oil in a heavy pan, I like cast iron, but you can also use a deep fryer if you have one.  Heat oil to 375 degrees.  Place a couple of doughnuts in the oil.  Don’t overcrowd them, they need room to flip.  Fry until golden brown, about 30-45 seconds on each side, then flip them to the other side and fry until golden brown.  Remove from oil and drain on paper towel covered racks.  While they are draining, make glaze.

Glaze

2 1/2 cups powdered sugar

1/4 cup water

2 tablespoons honey

Mix well in a bowl, making sure to mix out all the lumps.  Dip warm doughnuts into glaze and then place on racks that are inside cookie sheets.  This way the excess glaze runs off onto the cookie sheet below the rack and doesn’t make a messy and the doughnuts do not get soggy from sitting in pools of glaze.  Serve warm.  This makes about 2 dozen doughnuts and doughnut holes.

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