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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 30 |
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The tattered recipe in my files is a good indication of how popular these doughnuts have been in our family over the years. They disappear in a hurry, so I typically double the recipe. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/4 cup butter, softened |
1/4 cup sugar |
1/2 teaspoon salt |
1 egg |
3-1/4 to 3-3/4 cups king arthur unbleached all-purpose flour |
oil for deep-fat frying |
glaze: |
1-1/4 cups confectioners' sugar |
1 tablespoon brown sugar |
1 tablespoon water |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt and egg and 2 cups flour. Beat until smooth. Stir in enough flour to form a soft dough.
2. Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; roll into a 12-in. x 8-in. rectangle. Cut into 3-in. x 1-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
4. In an electric skillet or deep-fat fryer, heat oil to 400°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingredients. Dip tops in glaze while warm. Yield: 2-1/2 dozen.
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