Recipe Source: Allrecipes
Ingredients
Original recipe makes 18 doughnuts:
2 teaspoons - instant dry yeast
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
1/2 cup curd (this was substituted for 2 eggs)
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
For the Sugar Glaze
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
For the Chocolate Glaze
1/2 cup cooking chocolate finely chopped
1 tbsp milk
1 tbsp butter
Method
In a large bowl, mix together the yeast, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.
Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Sugar Glaze
Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Chocolate Glaze
Heat water in a saucepan. Place a heat proof bowl over the saucepan. Let the water in the saucepan not touch the bowl. Place the chocolate, butter and milk in the bowl. As the heat reaches the bowl, slowly stir with a spoon until the chocolate melts and becomes a smooth paste.
Frying doughnuts Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack.
Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess.
Keep a cookie sheet or tray under racks for easier clean up.
Original recipe makes 18 doughnuts:
2 teaspoons - instant dry yeast
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
1/2 cup curd (this was substituted for 2 eggs)
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
For the Sugar Glaze
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
For the Chocolate Glaze
1/2 cup cooking chocolate finely chopped
1 tbsp milk
1 tbsp butter
Method
In a large bowl, mix together the yeast, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.
Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Sugar Glaze
Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Chocolate Glaze
Heat water in a saucepan. Place a heat proof bowl over the saucepan. Let the water in the saucepan not touch the bowl. Place the chocolate, butter and milk in the bowl. As the heat reaches the bowl, slowly stir with a spoon until the chocolate melts and becomes a smooth paste.
Frying doughnuts Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack.
Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess.
Keep a cookie sheet or tray under racks for easier clean up.
1 comment:
Nice one . Tempting and wonderful. :)
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