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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 36 |
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A sweet cranberry-orange glaze is the perfect topping for these fluffy doughnuts. Friends and family request a batch of these treats of a birthday present! Shirley Johnson, Warrens, Wisconsin Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water |
1-1/2 cups warm milk (110° to 115°) |
1/2 cup butter, softened |
1/2 cup sugar |
2 eggs, lightly beaten |
2 teaspoons salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
oil for deep-fat frying |
glaze: |
3 cups confectioners' sugar |
3/4 cup cranberry juice |
1 tablespoon orange extract |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.
5. In a shallow bowl, combine glaze ingredients until smooth; dip warm doughnuts. Cool on wire racks. Yield: 3 dozen.
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