Thursday, February 6, 2014

Gonna try making these...

Love these doughnuts from my Friends over at Thibeault's Table. I made them when I first saw them on her blog and they are as good if not a little better than Krispy Kreme! 

Yeast-Raised Glazed Doughnuts

1/2 teaspoon of salt
1/4 teaspoon of nutmeg
1/4 cup sugar
2 1/4 teaspoons instant yeast
3 cups all-purpose flour
1 large egg
1 cup (8 ounces) milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
6 cups vegetable oil or shortening, for frying

Glaze

1/4 cup whole milk
2 cups confectioners' sugar
1/4 teaspoon vanilla extract

Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter, and vanilla and stir into the flour mixture, mixing until well combined. Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk.

Deflate the dough and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4-inch thickness and cut with a round cutter. Cover loosely with greased plastic wrap and let rise again for about 1 hour, until doubled again.

Place oil or shortening in a heavy pan or deep skillet and heat to 350F. Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should take no more than a minute for each side. Overcooking will make the doughnuts tough. Drain on paper towels.

To make glaze, stir the milk into the confectioners' sugar until it is smooth, then add the vanilla. When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts in the glaze, then place on a rack or plate to let the glaze drip down.

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