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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 20 |
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One year I entered 18 different baked goods in the county fair and all of them won a ribbon. Here is my favorite prize-winning doughnut recipe. I have been making doughnuts since I was a bride 58 years ago! Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup warm 2% milk (110° to 115°) |
1/2 cup sugar |
1/2 cup shortening |
2 eggs |
1 teaspoon salt |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
oil for deep-fat frying |
toppings: |
1-1/4 cups confectioners' sugar |
4 to 6 tablespoons water |
colored sprinkles and/or assorted breakfast cereals |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, 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 the 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 fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
5. In a shallow bowl, combine confectioners' sugar and water until smooth. Dip warm doughnuts in glaze; decorate as desired with sprinkles and/or cereals. Yield: 20 doughnuts.
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