Rosie Makes Doughnuts.

Who doesn't love doughnuts?

Anybody?

Wouldn't it be nice to have one of these
with your Monday morning cup of coffee?

After my success with Apple Fritters,

I decided to try my hand at doughnuts.

May I go on record 

and say that these are better than Crispy Cream Doughnuts?

I refuse to use Ks.
And now that I think about it,
why did someone make up the word "crispy"
when "crisp" is just fine as an adjective?

Doughnuts

1 package yeast

1/6 cup warm water

1/2 tsp sugar

2 ounces skim milk

4 ounces heavy cream

1/4 cup sugar

1/2 tsp salt

1 egg

2 TB shortening

2 1/2 cups flour

Proof yeast by adding it to the warm water.

Sprinkle 1/2 tsp sugar over top and stir to dissolve.

Scald milk and cream and let it cool.

When yeast has proofed, combine yeast mixture with

sugar, salt, egg, shortening, and 1 cup flour.

Beat at low speed, scraping sides of bowl, for about a minute.

Increase speed to medium and beat for two minutes.

Carefully, stir in remaining flour until smooth.

Cover and let rise until double.

Turn dough onto lightly floured surface

and gently roll 1/2-inch thick.

Cut out doughnuts.

Cover and let rise until double.

Heat peanut oil to 350°.

Fry 2-3 doughnuts at a time,

 60-90 seconds each side, until golden brown.

Separate the holes from the doughnuts,

since they have different frying times.

Drain on paper towels.

Glaze

2 3/4 TB unsalted butter

1 cup powdered sugar

1 tsp vanilla

2-3 TB cream

Combine all ingredients until smooth.

Always proof your yeast.

If it doesn't get all poofy and foamy,

throw it out and start over.

Mix all ingredients.

Cover and let rise until doubled in volume.

Like this.

Flour your fist and punch it down.

Place dough on lightly floured surface

and roll out 1/2-inch thick.

Cut out doughnuts.

Place doughnuts and holes

on lightly floured parchment paper

and let rise until doubled.

Never crowd the pan when frying.

Crowding lowers the temperature of the oil

and you get greasy fried not crisp fried.

Gently slip doughnuts into hot oil.

I spoon hot oil over top.

I use wooden skewers to flip the doughnuts.

Drain on paper towels,

then glaze.

Oh yeah.

These are excellent.

Only one problem here.

I probably should have doubled or tripled the recipe.

Because these were gone in no time.

A little powdered sugar won't hurt.

Yeasty, sweet goodness.

These are addictive.