Glazed Yeasty Doughnuts
I decided to make two different glazed yeasty doughnuts today.
They are sooo yummy. I am partial to the chocolate, though the vanilla is quite good as well.
courtesy of Alton Brown
23oz AP Flour
2.5oz Shortening
1½C Milk
2pks Instant Yeast
2 Eggs (beaten)
¼C Sugar
1½tsp Salt
1tsp Ground Nutmeg
1/3C Warm Water (110°F)
Your choice of oil to fry with.
Mix the Salt, Flour, Nutmeg, and Sugar in a large bowl. Mix the milk and shortening together and microwave til the shortening is liquid.
Add the yeast to the warm water.
Add the milk mixture and yeast mixture to half the flour mixture in a large bowl. Blend this till smooth. Add remaining flour and mix with a large spoon til the dough pulls from the sides of the bowl.
Grease a large bowl and put the dough inside and cover with plastic wrap.
When dough doubles in size (roughly 1 hr), pull it out onto a well floured countertop and roll til ½” thick and cut into doughnut shape. If you do not have a doughnut cutter, then use a teacup to cut out the main doughnut shape, and a 2-liter cola bottle cap to cut out the hole in each doughnut (retain the holes).
Place the cutout doughnuts and holes onto baking sheets and cover with cling wrap. Allow the dough to rest 30 minutes.
Fry the doughnuts at 365°F for 1 minute on each side.
Cool on cooling racks.
Glaze Recipe
½C Milk
4C Confectioners Sugar
2Tsp Vanilla Extract
Drizzle of Lemon Extract
1/8C Cocoa Powder
Mix all but the cocoa powder together in a saucepan and bring to heat. Whisk swiftly till everything is smooth and dissolved.
Dip half the doughnuts in this mixture swirling them around and turning them one at a time til they are coated. Place on a cooling rack with wax paper undereath and allow to rest 5 minutes.
Add the cocoa powder to the remaining glaze above, and heat and whisk till dissolved and smooth in consistency.
Glaze remaining doughnuts with this mixture and allow them to rest on cooling rack with wax paper underneath for five minutes.
Mmm! Kentucky Fried Krispy Kreme! *drool*
I’m a big fan of blueberry cake donuts, myself.
June 13th, 2006 at 4:07 pmI love blueberry anything.
Unfortunately our soil here is very alkaline (courtesy of high concentration of limestone) and blueberries are fond of acidic soil. Our limestone also assists an indigenous grass which is affectionately named Kentucky Bluegrass for it’s colour.
June 13th, 2006 at 4:12 pmYes, hence the name of the nifty music!
I used to go wild blueberry picking with my dad and my sister when I was a kid. I miss it!
June 13th, 2006 at 4:14 pmI have only had them off the bush once and it was while visiting an old (now abandoned) farming community atop a mountain. They were very memorable.
June 13th, 2006 at 4:15 pmOh, speaking of picking berries, blackberries will be ready for the picking in no more than two weeks.
Last year we picked a gallon every morning just around our roadway.
June 13th, 2006 at 4:18 pmNot at all a big fan of the sweet studd, but they do look like they would be yummy :o)
June 13th, 2006 at 4:36 pmLucky!
June 13th, 2006 at 4:40 pmI looove these doughnuts because the yeasty flavour is rich and throughout.
I am usually more attracted to savory items.
June 13th, 2006 at 4:55 pmFirst of all, what is AP flour? And I am actually drooling at work. Thanks!
June 13th, 2006 at 6:59 pm*Lusts*
June 13th, 2006 at 7:25 pmAP Flour = All-Purpose (no leaveners)
SR Flour = Self-Rising Flour (has leaveners)
They really smell and taste so nutty.
June 13th, 2006 at 9:12 pm