If you make this recipe please resist the urge to add more flour. The dough will seem to be way to sticky, but just trust the recipe. Adding to much flour will make the donuts to dense.
(donut holes are great for the little ones)
(makes 24-26 +the holes)
*1 1/2 cups milk
*1/3 cup vegetable shortening
*2 packages instant yeast (5 teaspoons)
*1/3 cup warm water
*2 eggs, beaten
*1/4 cup sugar
*1 1/2 teaspoons salt
*1 teaspoon ground nutmeg
*2 teaspoons ground cinnamon
*5 1/4 - 5 1/2 cups all-purpose flour, plus more for dusting
*2 quarts vegetable oil, for frying
~Place milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening.
~Place the shortening in a bowl and pour warmed milk over.
~In a small bowl, sprinkle the yeast over the warm water and let dissolve.
~Let yeast proof for 5-10 minutes.
~After the yeast has proofed at in to a large mixer bowl. (I use my kitchen aid mixer)
~After the milk and shortening mixture has cooled to luke warm, pour mixture into the mixer bowl.
~Add eggs, sugar, salt, nutmeg, cinnamon, and half of the flour.
~Mix on medium speed until well combined (I use the paddle attachment).
~Add the remaining flour combining at low speed at first, and then increase the speed to medium and beat well.
~Change to the dough hook attachment of mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3-4 minutes. (If you don't have a dough hook attachment, then knead the dough until smooth).
~Transfer to a greased bowl, cover, and let rise in a draft free area until doubled, about 1 hour. (I do mine in a cooled oven, with a pan of hot water beside it. This make it rise quicker)
~On a well-floured surface, roll out dough to 3/8 inch thickness.
~Cut out with a floured donut cutter.
~Set on a floured baking sheet, cover lightly with a damp towel for 30 minutes.
~Preheat the oil in deep fryer of heavy skillet to 365 degrees.
~Gently place the donuts into the oil, 3-4 at a time.
~Donut will rise to the top, flip once it's a light golden brown.
~Remove once both sides are a light golden brown.
~Transfer onto a cooling rack
~Serve plain, cinnamon sugar, or glazed (allow 15-20 minutes before glazing).
-1 cup white sugar mixed with 1 teaspoon cinnamon.
-Place sugar in brown lunch bag and shake.
-Place warm donut into bag, close and shake.
-1/4 cup whole milk, 1 teaspoon pure vanilla extract, 2 cups powdered sugar.
-Combine mile and vanilla in a medium sauce pan and heat over low heat until warm.
-Sift powdered sugar into milk mixture.
-Whisk slowly, until well combined.
-Remove the glaze from the heat and set over a bowl of warm water.
-Set a cooling rack on a cookie sheet.
-Dip donuts into the glaze, 1 at a time.
-Place on cooling rack glaze side up.
-Set set for 5 minutes before serving.
-1/2 cup butter, 1/4 cup whole milk, 1 tablespoon light corn syrup, 2 teaspoons pure vanilla extract, 4 ounces bittersweet chocolate (chopped), 2 cups powdered sugar (sifted).
-Combine butter, milk, corn syrup and vanilla in a medium saucepan and heat over medium heat until butter is melted.
-Decrease the heat to low, add the chocolate, and whisk until melted.
-Turn off heat, add the powdered sugar, and whisk until smooth.
-Place a cooling rack on a cookie sheet.
-Place the mixture over a bowl of warm water and dip the donuts immediately.
-Allow glaze to set for 30 minutes before serving.