We made these a couple of weeks ago, and they turned out simply perfect. My recipe is a slight adaptation of the one found on Instructables.
Donuts
3 packages yeast (2 Tbsp plus 3/4 tsp)
3 packages yeast (2 Tbsp plus 3/4 tsp)
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) palm oil (solid white at room temperature and performs much like shortening, but much healthier, without the overwhelming flavor of coconut oil), coconut oil, or butter
7 1/2 cups (940g) all-purpose flour
lard or palm oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6-9 tablespoons (90-135ml) whole milk
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) palm oil (solid white at room temperature and performs much like shortening, but much healthier, without the overwhelming flavor of coconut oil), coconut oil, or butter
7 1/2 cups (940g) all-purpose flour
lard or palm oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6-9 tablespoons (90-135ml) whole milk
Directions
Scald the milk on top of your stove, and let cool.
Proof your yeast by adding it to the warm water. Mix
it up and let it rest.
Combine yeast, milk, sugar, salt, eggs, palm oil/butter and 3 cups (375g) flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Carefully stir in remaining flour until smooth.
Cover and let rise until double, 30-60 minutes.
After the dough has risen, turn dough onto floured surface;
roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter.
Cover and let rise until double, 30-40 minutes.
**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***
Make up the glaze at this point because it can sit
at room temp until the donuts are fried and ready to be dipped.
Melt the butter and stir in powdered sugar and vanilla until smooth.
Add milk until desired consistency is reached.
*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***
Melt the butter and stir in powdered sugar and vanilla until smooth.
Add milk until desired consistency is reached.
*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***
Use a deep pan to heat the oil. Be safe!
Heat your oil to 275F. A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.
Use a scrap of donut first to test different frying times.
Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it, so err on the side of pulling them out too soon rather than too dark.
Carefully place the donuts in the oil. Cook on each side until just blonde. Use tongs to flip the donuts and remove them from the oil.
Place donuts on paper towels to drain.
Heat your oil to 275F. A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.
Use a scrap of donut first to test different frying times.
Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it, so err on the side of pulling them out too soon rather than too dark.
Carefully place the donuts in the oil. Cook on each side until just blonde. Use tongs to flip the donuts and remove them from the oil.
Place donuts on paper towels to drain.
Dip them in the glaze and set them on a rack to dry.
Enjoy!
Variation: Instead of using a donut cutter, you could use a round biscuit cutter without a hole in the middle. When the donuts are done, you can fill them with jam or cooked, cooled pudding.
These donuts were a huge hit at our house, though I will say they are anything but healthy fare, intended for regular consumption. I am thinking once a year on these babies is enough.
http://www.naturalnews.com/042233_sugar_safe_doses_toxic_effects.html#ixzz2g7sFSYLs
ReplyDeleteI have been home sick the last few days with a flu bug and have been listening to your husband's sermons on YouTube. I can't get enough of his preaching--straight from the Bible, just like I grew up with. Good preaching. Praying that more and more will come into your home church and it will grow in your community, and in the meantime I will continue to listen on YouTube. Are his current weekly sermons on YouTube too, and if so how do I find them? The sermons I listened to were a couple years old, but I still learned a lot from him
ReplyDeletehttp://humanfoodproject.com/palm-oil-maybe-not-such-a-good-idea-after-all/
ReplyDeleteWow I thought you didn't feed your kids sugary junk? Even if this is all organic it is still junk and it sems to be more than a rare treat around your house. I would read the article above about sugar and how you are giving your kids cancer.
ReplyDeleteur a fool. shut up and leave her alone. If u read u would see how she said it would only be like a once a year treat. Mind ur business.
DeleteSugar doesn't cause cancer. In the Bible it says that eating honey is good for you and honey is 50% glucose. Table sugar is nothing but glucose. If glucose caused cancer, I doubt God would have told us honey was good for us, especially if it contained a cancer causing substance. Whenever it comes to science, I always use the Bible as my final authority; God doesn't twist the facts.
DeleteThose Donuts look yummy.
ReplyDeleteCould you do a post on your food pantry and talk about how much you keep on hand. We are currently trying to build one up, however, my husband just bought large quantities of things such as white flour, white rice, shortening, and beans. I would love to hear of your healthier alternatives. With everything going on in the world we are trying to be prepared enough so we can still feed our family. Any advice you could give on the matter would be appreciated.
Thanks,
Amanda
Thanks, Mrs. Anderson, keep on sharing the recipes , please. Always look forward to try them after you have taken your time to write, and video your recipes. Really, totally appreciate it. Yum! I say again, yum!! :) rosita
ReplyDeleteThis looks delicious! I'm giving this a try this weekend for sure! I appreciate all the recipes you share and thought I would reciprocate by sharing one of mine that I really enjoy. You may already have a version of this that you make so if that's the case, ignore my post! LOL! This is one of my family's top three favorite meals and finding something that is loved by ALL members of my family is a tall order to say the least! All the ingredients should be fresh, organic vegetables and for the pasta portion you can obviously choose to make your own noodles (which is what I do) or for an 'easier' fix to pick up a package of healthy whole grain pre-made noodles. When I do buy noodles I buy the rotini style (the "squiggley" noodles as my kids say) and I buy a "garden variety" type that are made with a serving a vegetables. However you can use whatever type of pasta you like, it makes no difference in the recipe. So here it is:
ReplyDeleteManda's Ratatouille
Ingredients:
1 medium-large purple eggplant
2-3 medium zucchinni
1 large red onion
4-5 tomatoes (more if you really like tomatoes as we do :)
1 Tablespoon chopped fresh garlic
1 lemon
Pasta of your choice
To make:
Start with a small amount of butter (a tablespoon or less will do) and melt it in a deep pan on medium heat (this is #5 on my stove) and cook the garlic for about 5 to 10 minutes (I usually chop the other veggies while doing this part) then add in chopped onion and cook for another 5 - 10 minutes (until the onion starts to turn "clear". During this time I usually find I need to add a couple tablespoons of water to the pan and I keep it covered to cook the onion faster.
Then add in chopped zucchinni and continue cooking. Meanwhile prepare the eggplant by:
Peel the eggplant and slice into fairly good sized slices. Rub both sides of each slice with salt and put into a shallow baking dish with a little water in the bottom. Cut the lemon in half and squeeze all the juice out of the lemon over the top of the eggplant. Let soak in the lemon/water mixture for about 5 minutes on each side. Then removed the eggplant and squeeze out the excess moisture. You can also pat dry with paper towels if you wish, but I usually skip that step. Next cut the sliced eggplant pieces into chunks. Add the eggplant to the pan along with the lemon/water it soaked in and continue cooking. (Note: you can also rinse the salt off the eggplant before you chop it if you so choose).
Cook for about 15 minutes until zucchinni is softened and eggplant is starting to soften and then add in your 4-5 tomatoes (blanched, peeled and cut into chunks). Reduce heat to low and simmer for about 20 minutes, or until all your veggies are to the desired tenderness of your liking.
In a separate pan, prepare your noodles, and when finished toss them with a little olive oil, some oregeno, and 1 teaspoon fresh minced garlic.
Lastly, you can either serve by putting the noodles in a bowl and the veggie mixture on top, or you can mix all the noodles into the veggies and serve together that way.
This is soooo delicious and I find that when my tummy is feeling 'queasy' a little bit this really hits the spot! During all of my pregnancies I kept some on hand at all times because occasionally this would be all I could handle eating that didn't make me sick!
Enjoy!