My (second) attempt at donuts
My first attempt was far too bready and had too thick a shell but this second lot where very "family friendly" AKA gone in 60 seconds.
Credit for the recipe comes from the Instructables site.
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total)
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cup (530ml) milk, scalded and cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
oil for frying
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) water
I added a touch of colour to the glaze which is why if you look closely it has a pink haze.
After mixing the dough all there was was to set it aside at room temperature for about 1 1/2 hours. I then rolled it out and then with a cookie cutter I cut out 12 donuts. I then cut the centres out using a deoderant can lid as I didn't have a small enough cutter.
I then let them rest on baking parchment for 40 minutes before deep frying them for about 50 seconds on each side. Really nice donuts but as with all donuts they soon lose their freshness so eat them up quickly!