Homemade Doughnuts

The hubby and I were watching Not My Mama’s Meals with Bobby Dean the other day and he was remaking Paula Deen’s Krispy Kreme bread pudding.  Which by the way, if you haven’t watched his show on the Cooking Channel, you should because it’s pretty amazing.  He takes Paula Deen’s recipes and makes them healthier!

Anywho, back on track…  the hubby and I love to make our Sunday morning trip over to Krispy Kreme.  However, as you can imagine, this habit gets expensive.  For whatever reason, when we were watching Bobby Dean shop for doughnuts, we got the idea that “hey, we could probably make doughnuts”.  So I immediately Googled “doughnut recipes” and came up with this one: Crispy and Creamy Doughnuts on allrecipes.com.  It was DELICIOUS!

Hubby is the fryer of the house, so this was definitely a team effort.  He’s also the one who volunteered to mix the dough with his hands since I’m still waiting to get a KitchenAid mixer (in pink, of course) with a handy-dandy dough hook.  One thing I will say about this recipe: it takes a LONG time!  You have to let the dough rise once you get everything mixed together, then again after you cut the donuts out.  We also have a very small fryer so it took about an hour to fry them all up because we could only do two at a time.

Crispy & Creamy Doughnuts (from allrecipes.com)

  • FOR THE DOUGH:
  • 2 (.25 ounce) envelopes active dry yeast
  • 1/4 cup warm water (105 to 115 degrees)
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1 quart vegetable oil for frying
  • OPTIONAL FILLING:
  • jam, jelly or pureed pie filling
  •  FOR THE GLAZE:
  • 1/3 cup butter
  • 2 cups confectioners’ sugar
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons hot water or as needed

Our process

  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. (I think our water wasn’t warm enough because we had to coax ours into getting foamy.)
  2. In a large bowl, mix together the yeast mixture, 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.
  3. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
  4. Knead for about 5 minutes, or until smooth and elastic.
  5. 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.
  6. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
  7. Cut with a floured doughnut cutter. (We didn’t have a doughnut cutter so we just used the lid of a mason jar and decided to make filled doughnuts.)
  8. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  9. 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.
  10. 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.
  11. Optional step if you want filled doughnuts: fill pastry bag with jam, jelly or pureed pie filling.  We used a cinnamon apple pie filling I happened to have in the pantry and it was delicious.  We also used strawberry preserves which wasn’t quite as good, but not bad.  Use Wilton tip 230 (or any other long, skinny tip will work) to fill doughnuts.
  12. Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth.
  13. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery.
  14. Dip doughnuts into the glaze, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

We made the glaze before we started frying the doughnuts like the original recipe tells you to do and just glazed them as we went but the glaze get thick and kind of gross looking so I think it would work better to wait until all of your doughnuts are fried before making the glaze.

Mmm... tasty cinnamon apple filling!

The recipe says it make 18, but ours made 25. It may be because we didn’t have a “proper” doughnut cutter so ours were slightly smaller than they should have been, but be warned.  We had a ton left over, which was good for my co-workers.  I took in about a dozen and they disappeared pretty quickly.

All in all, doughnuts were not nearly as difficult to make as I had imagined.  I bought a doughnut pan today so that I can make baked cake doughnuts (my favorite), so I’ll let y’all know how those turn out!

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