Glazed Poppy Seed Doughnuts |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 42 |
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Light as a feather, these pretty glazed doughnuts are my husband's all-time favorites. They're something to celebrate any time of year at all! Ingredients:
1 tablespoon active dry yeast |
1 teaspoon plus 1/2 cup sugar, divided |
1 cup warm water (110° to 115°) |
2/3 cup warm milk (110° to 115°) |
1/3 cup poppy seeds |
1 cup warm mashed potatoes (prepared without added milk and butter) |
3 eggs |
1/2 cup shortening |
1 teaspoon salt |
1 teaspoon ground cinnamon |
7 to 8 cups king arthur unbleached all-purpose flour |
oil for deep-fat frying |
glaze: |
1/2 cup sugar |
1/4 cup milk |
1/4 cup butter, cubed |
1/2 cup confectioners' sugar |
1/4 teaspoon salt |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. In another bowl, combine milk and poppy seeds. Let each bowl stand for 5 minutes. Add the potatoes, eggs, shortening, salt, cinnamon, poppy seed mixture and 3 cups flour to the yeast mixture. 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 lightly floured surface; divide into fourths. Roll out each portion to 1/2-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter. Place on greased baking sheets. Cover and let rise for 30 minutes.
4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
5. In a saucepan, bring sugar, milk and butter to a boil. Cook and stir for 1 minute. Remove from heat; cool completely. Stir in confectioners' sugar, salt and vanilla until smooth. Drizzle over doughnuts. Yield: 3-1/2 dozen.
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