Another food item I think of when I think of Fall is homemade raised doughnuts. I have not made homemade doughnuts since I was like 11 years old. A while back I found this recipe at Erin Cooks. She adapted the recipe from Betty Crocker’s Old-Fashioned Cookbook. They looked so good I had to try them.
Now that we are headed into Fall, I remember this recipe and pulled it out. Now the day I made these, I was in a little bit of a hurry, so I didn’t quite get the doughnuts to raise as much as they should have. If I had they probably would have looked as beautiful as Erin’s. I made a white glaze and a maple glaze for the doughnuts. Since I made both flavors I only needed a half recipe of each to cover this doughnut recipe. The white glaze came from Erin but the Maple Glaze came from Prudy over at Prudence Pennywise.
Then for the doughnut holes, I just rolled them in good old sugar. I must admit, I don’t like cooking the doughnut holes. They are impossible to turn because they puff up into a round ball which makes it impossible to turn them. You just have to keep stirring them in the oil. These were yummy and fairly easy to make, you just need raising time to get these babies done. I have another doughnut recipe I want to try too. Hopefully I’ll get to it soon.
- ACTIVE DRY YEAST
- VEGETABLE OIL
- CONFECTIONERS SUGAR
- VANILLA EXTRACT
- MAPLE EXTRACT
- 5 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 2 packages active dry yeast (2 pkgs is 4 1/2 tsp)
- 1 3/4 cups very warm milk (120º to 130º)
- 1/3 cup shortening
- 2 eggs
- Vegetable oil
White Doughnut Glaze
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 4–6 tablespoons milk (depending on your desired consistency, I used cream)
Maple Doughnut Glaze
- 2 cups powdered sugar
- 2 teaspoons maple extract
- 4 tablespoons cream (or milk I used cream)
- Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl. Add milk, shortening and eggs. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched).
- Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2-inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2-inch thickness; cut with floured 3-inch doughnut cutter. Cover doughnuts and let rise 30 to 40 minutes or until double.
- Heat oil (1 1/2 to 2 inches) in Dutch oven to 350º. Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil (do not prick surfaces); drain on paper towels.( I got about 38 doughnuts, the recipe said 4 dozen) Roll or shake in sugar or you can also dip the tops of the doughnuts in glaze. See recipes below. One recipe is enough to cover all the doughnuts, so if you do both recipes, only make a half recipe.
- For each of the glaze recipes- combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.