Doughnuts

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This picture is terrible (and the doughnuts were day-old, so don't judge them by the picture).
This recipe and tradition came from my old piano teacher, Suzanne Price. When John was growing up, she would fry doughnuts all day and everyone would come to her house and get a doughnut. I only make these for friends because it’s just so much work as it is. These are delicious—I give them a 9.

 Doughnuts

 2 cups evaporated milk
2 cups water
6 Tbs. yeast
1 cup shortening It has to be shortening
1 1/2 cup sugar I only use 1 cup
6 beaten eggs, room temperature
1 Tbs. salt I am generous with this measurement
1 tsp. nutmeg
1/2 tsp. mace
1 1/2 tsp. lemon flavoring
1 Tbs. vanilla
10-12 cups flour Mine uses at least 12 cups

So, in a pan you heat 1 cup of the water, add the shortening, salt and sugar, and heat until the shortening dissolves. Put some flour in the Bosch, then take the other cup of water and add the 6 Tbs. of yeast to it. Once it starts to bubble, add it to the flour. Then, add in the cooled shortening mixture, the 2 cups of evaporated milk, the eggs, and the spices. Add flour until it cleans the side of the bowl. Beat in Bosch for 10 minutes. Let rise for about 45 minutes, then roll out and cut into doughnut shapes and let rise again. Deep fry in Crisco. I start doughnuts at 4:45 to fry at 7:15-7:30.
Now, don’t roll these too thick, which is one mistake I recently made. They rise a lot. You only get great donuts with the first roll of the dough. I made these and put them in the fridge a few hours and it worked, but it wasn’t as good. We have tried maple frosting and a lemon glaze, and chocolate is our favorite. The recipe we use is below.

Chocolate Glaze for Doughnuts from Alton Brown’s Good Eats

¼ cup milk
1 tsp. vanilla
2-3 cups powdered sugar I use 2

Combine these together and heat, and then add 1 cube of butter that you cut into smaller chunks. Then, when it’s hot but not boiling, stir in 4 0z. of bittersweet chocolate. You can add 1 Tbs. of corn syrup to make it shiny, and company recipe would go more towards 3 cups of sugar, but it’s plenty sweet with 2.
For maple, add an extra cup of sugar and some mapleine.



























Comments

  1. thejohnmfamilyJune 8, 2021 at 9:16 AM

    These make about 43 if you don't reroll anything but kind of push together some of the edges together from the first roll to make a doughnuts shape. One batch of chocolate and one batch of maple or plain glaze is enough for the whole batch. They only get rolled about 1/4 inch thick. A bit thicker than scones, but not much. The oil is around 350, and they fry quickly, like 1 minute per side.

    ReplyDelete
  2. thejohnmfamilyOctober 31, 2021 at 11:50 AM

    some mapleine is 1/2 tsp

    ReplyDelete
  3. thejohnmfamilyOctober 31, 2021 at 6:55 PM

    The yeast does not rise well with only 1 cup water, so I would maybe melt the shortening in the milk instead.

    ReplyDelete

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