What Else But Doughnuts!

Here's the money shot to get your attention.

Rosie's making doughnuts today for her three Little Hawthornes who are all home for the summer with their respective puppies in tow. Yay!

My ingredients: 1 package yeast 1/8 cup warm water 3/4 cups lukewarm milk (scalded, then cooled) 1/4 cup sugar 1/2 teaspoon salt 1 egg 3 TB shortening 2 1/2 cups all-purpose flour

I sprinkled the yeast into the warm water and stirred to dissolve. Really, I did dissolve the yeast. But I liked this picture of the yeast granules on top of the water.

I poured the milk into the yeast and water mixture. See, it really was dissolved.

The sugar went in.

I added the egg.

The Crisco went in.

And one cup of the flour.

I beat this on low for about 30 seconds, then beat on medium for about 2 minutes, scraping the sides to incorporate all the batter.

I stirred in the remaining flour (1 1/2 cups) ...

... and mixed until smooth.

Like so.

Then I covered the dough and set it aside to rise until doubled, about 1 1/2 - 2 hours. Rosie's Tip # 99: When I have dough to rise, I always give it a little kick in the rear to hasten it along. I dampen a kitchen towel, then nuke it for about 90 secs, and wrap the dough bowl in the hot towel and set it in the microwave. The heat and the steam from the hot towel helps the dough rise in the contained space of the microwave.

After about two hours, my dough has doubled in size. It's ready when you can press the dough with your finger and make an indentation which remains.

I turned my dough out onto a floured surface, gathered it together, and formed into a ball.

I rolled the dough out to about 1/2 inch thick.

Then I started cutting out my doughnuts with a floured biscuit cutter.

I made the hole by sticking my fingers through the dough and working it apart.

I continued with the leftover dough.

Then I put the doughnuts in a warm oven (100 degrees) to let them rise, again until doubled in size - about 1-2 hours.

I heated my oil to 350 degrees. You don't need a thermometer. Just a wooden spoon end. Stick it in the oil and when bubbles vigorously bubble out of the wood, the oil is the right temp.

Ooooh. Lookie. Doughnuts are ready for the hot oil.

Never crowd your pan when frying. It lowers the temperature and you get mushy not crispy.

I only fried 4 at a time. Less than a minute on each side and they're ready.

Pretty puffy doughnuts. I used a chopstick through the hole to remove the doughnuts from the hot oil. Then drained on paper towels.

While the doughnuts were rising, I made two types of toppings. First, a vanilla glaze. Just 3 TB softened butter, maybe 3/4 cup powdered sugar, and vanilla.

Just mix all ingredients together until nice and creamy.

Next I prepared a chocolate glaze. 3 TB butter, a handful of bittersweet chocolate, about 3/4 cup confectioner's sugar, and vanilla.

I combined the butter and chips.

Nuked it, then stirred until thoroughly mixed.

I added in just enough confectioner's sugar ...

... and vanilla, and mixed until smooth.

Oooh. They look good, don't they.

While the doughnuts were still hot, I sprinkled powdered sugar over top.

Then I started glazing them with the chocolate and the vanilla icings.

Oh my. These look good enough to eat.

Vanilla icing.

Chocolate icing.

Vanilla and chocolate. See? You can have the best of both worlds.

I can tell you now, these are not going to last long in this household.

Lovely texture inside. Light, bready, and sweet. I asked Daughter Hawthore how she liked the doughnuts: "I loved the doughnuts. A little piece of vanilla heaven and a little piece of chocolate heaven in my mouth. My taste buds were on Ecstasy The vanilla was sooo good And the chocolate was delicious. But the vanilla was really delicious. But the chocolate was amazing. But the vanilla was incredible." I think Daughter Dearest liked my doughnuts.