Ingredients
2 t yeast
2 T warm water (105-115°F)
¾ cup milk
¼ cup sugar
½ t salt
1 egg
2 T + 2 T butter or shortening
2½ cups flour
oil for frying
powdered sugar, sugar & cinnamon, icing(s), sprinkles, etc.
You can get as creative as you want, here! I'm sure at school we'll have a lot more colorful icings; I just used what I had on hand here at home!
Directions
Combine lukewarm water and yeast in
bowl of stand mixer. Let it sit until dissolved (about 5 min).
Meanwhile
in glass bowl, heat milk until very warm, but not boiling; let cool
slightly while yeast is blooming (bubbling, producing a froth).
Add
milk, sugar, salt, egg, butter and 1 cup of flour to bowl with yeast. Mix for 2
minutes at medium speed. Add remaining flour, continue mixing dough. Scrape
down sides. Dough will be very sticky.
Transfer
dough to large bowl coated lightly with oil. Cover loosely with cling wrap; let
rise in a warm place until doubled (1-2 hours).
Roll
dough out on a floured surface to about ½” thickness. Cut using a donut cutter
or large & small round cookie cutters. Let stand for 10-15 minutes.
Fill electric skillet approx. 1”
deep with vegetable oil; heat oil to 375°F.
Carefully
place doughnuts in hot oil, a few at a time; do not crowd doughnuts. Do not let
oil temperature drop below 350°F. Fry,
turning once, until golden brown. Drain on cooling rack positioned over paper
towel covered tray.
Glaze doughnuts with
your favorite frosting, thinned with milk or water. If desired, top with nuts,
sprinkles, etc.
