Happy Mother’s Day! Is there any better way to celebrate than with fresh, homemade doughnuts?!? They are crispy, creamy, fluffy and very hot! I wouldn’t have it any other way. Since Justin and I just purchased patio furniture and aÂ barbecueÂ last week (we moved in to our house eight months ago, at the end of summer), we decided that it was our turn to host the family for a Mother’s Day BBQ. While I knew everyone would be excited for loads of barbecued burgers, hot dogs, sausages, steak, and chicken, I wanted to serve something special and a little bit different. Doughnuts was the answer!
2 (.25 oz) envelopes of active dry yeast
1 3/4 cups lukewarm water
1 1/2 cups lukewarm soy milk
1/2 cup white sugar
1 tsp salt
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
1/3 cup margarine
2 cups confectioner sugar
1 1/2 tsp vanilla
4 Tbsp hot water, as needed
1/2 cup unsalted margarine, melted
1 1/2 cups white sugar
1 Tbsp cinnamon
I sprinkled the yeast over the lukewarm water and let it stand for 5 minutes, until foamy.
On a low speed, I mixed together the yeast mixture, soy milk, sugar, salt, eggs, shortening, and 2 cups of flour. After a few minutes, I beat in the remaining flour, 1/2 cup at a time, until the dough no longer stuck to the bowl. My dough was still sticky after I added all 5 cups of flour, so I added more, a tablespoon at a time, until the dough was ready. I then kneaded the dough for five minutes, until smooth and elastic.
I placed the dough in a large bowl, which I sprayed with cooking spray so it wouldn’t stick, covered the bowl with a towel, and placed the bowl in a warm place to rise until double the size. For me, that warm place is the microwave. You might have a different spot in your kitchen, or maybe even in another room in the house. I left the dough for one hour to rise.
I cut the dough in to circles using a glass drinking cup. All of the doughnut recipes I read said to use a doughnut cutter but I certainly did not have one of those just lying around, so the cup did just fine. I also decided not to put holes in my doughnuts, for no other reason than my laziness.
I stirred in the confectioner sugar and vanilla until smooth. I removed the mixture from the heat and stirred in the hot water, one tablespoon at a time, until the icing was somewhat thin but not too watery. I set the glaze aside.
When the doughnuts were almost ready to fry, I placed the oil in a deep pot and heated it to 350 degrees using a thermometer. I started by adding one doughnut to the hot oil to test out the process. I also set up two wire racks for the fried doughnuts and placed cookie sheets underneath to catch the oil and toppings.
Using a wide spatula, I took the doughnuts out of the oil and placed them on the wire racks. I let them sit for about a minute to cool andÂ dipped them in either the glaze or the melted margarine then cinnamon sugar mixture. I placed them back on the wire racks to cool.
Of course, I had to try one while it was hot…okay, maybe two! The cinnamon sugar was delicious but the glazed doughnut took it over the top for me! It’s not often that I eat fresh doughnuts and it was such a treat. In fact, I fried the doughnuts while my family was still eating dinner, so everyone got to eat them fresh and warm. That’s one lucky group of people!