What is better than eating a box of doughnuts from the store? Why making your own of course. Homemade doughnuts are fresh, delicious, moist and best of all -- without all the preservatives they put in the ones you buy.
This recipe brings back wonderful memories. Every September 15, I would make my dad a large amount of powdered sugar doughnuts. It was a day we looked forward to. I didn't make them last year as, sadly, my dad passed away from cancer. This year, when we do make them, we will have happy memories and something sweet to eat.
- 4 ½ to 5 ½ cups of flour
- ¼ cup of sugar
- 1 teaspoon of salt
- 2 packages active dry yeast
- 1 cup milk
- ¼ cup water
- ½ cup (1 stick) butter
- 3 eggs
- vegetable oil for deep-frying
- confectioners sugar to coat them
- In a large bowl, combine warm water (120 to 130 degrees F.) I use hot tap water. Add the yeast and sugar, stir to mix. Allow to stand while you gather the rest of your ingredients.
- In a small glass bowl (if you use the microwave) or a small pan (for the stove) heat the milk and butter over low heat. The butter does not need to totally melt. Add this to the yeast mixture, salt, 1 ¼ cups of the flour and mix for two minutes if you use an electric mixer. I use a wooden spoon and beat it by hand. Add the eggs and ¼ cup of flour and beat it 2 more minutes by electric mixer or by hand.
- Stir in the remaining flour, mixing as you do until you get stiff dough. Turn out on floured board, and knead until smooth and elastic, 8 to 10 minutes, adding more flour if necessary to keep it from sticking.
- Put dough in a greased bowl, turning to grease the surface. Cover with a clean cloth, put in a warm place and allow to rise at least 1 to 1 ½ hours or until doubled in volume.
- Punch dough down and divide dough in half. On floured board, roll dough out to ¼ in thickness. Cut with a round donut cutter. Place each donut aside on a lightly floured tray or table top. Continue until you have all the dough cut into rounds, plus the little donut holes. Allow to rise again.
- Heat oil to 350 to 400 degrees F. I use a pressure cooker with a temperature gauge, but any heavy pot will work with a clip on thermometer.
- I have found after the doughnuts are cut and the oil is brought to the right temperature, the first doughnuts I cut are ready to fry.
- Carefully add the doughnuts, doing only 3 or 4 at a time. Do not crowd them. Turn when they are golden brown, approximately 3 minutes on each side. Place on paper towels to drain off excess oil.
- Put powdered sugar in a paper bag. Add fried doughnuts, a few at a time and toss to coat. Serve warm, or room temperature, if you have any left.
- My way of doing doughnuts and bread are slightly different. I do not use a damp towel, but I do lightly spray them with cooking spray, after they are shaped and left to rise.
- I have always doubled the recipe with no problems. To make your own may take a little more time than running to the store, but it is so worth the effort. Make a batch and see for yourself. Then you can have your own special day and memories to look forward to.
Fry up some today and make your own memories.