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There's almost no better thrill than taking a bite out of a warm homemade doughnut. Every year about this time I get the urge to make a batch. This probably has something to do with Halloween and traditions from my childhood. I know that you must be asking why go to all that bother when there are perfectly delicious doughnuts available almost everywhere. Well, store-bought doughnuts will never be as memorable as the ones you make yourself.
If you've never made doughnuts before the process may seem intimidating, but believe me it's really fun, especially if there are helpers. I like to make raised (yeast) doughnuts because the dough is very forgiving and nice to work with.
There are also doughnut recipes for every taste and skill level. Spiced Pumpkin Doughnuts, a flavorful cake version, have all the flavors of fall. And for the novice cook, or for chocolate-lovers, nothing could be easier than doughnuts made from refrigerated biscuit dough. Just unwrap, add a hole, fry to golden perfection, then glaze in rich chocolate.
Raised Potato Doughnuts
1 package dry yeast
1/4 cup warm water
1 cup milk
1/4 cup butter
1/4 cup sugar
1 tsp. salt
2 eggs, beaten
3/4 cup mashed potatoes (instant may be used or leftover)
5 to 6 cups flour
Directions: In large bowl mix yeast in warm water. In small saucepan scald (but do not boil) milk. Add butter, sugar and salt to the milk; add to yeast mixture in bowl. In another bowl beat together mashed potatoes and beaten eggs. Add to yeast mixture.
Mix enough flour into yeast mixture to form dough. On floured surface knead dough till easy to handle. Form into a ball. Place dough into a greased bowl. Cover with plastic wrap or towel and let rise in a warm place till doubled in size.
On floured surface roll dough out to 3/4-inch thickness and cut with a 2 1/2-inch doughnut cutter. Lay on baking sheets, cover and let rise again in a warm place until doubled in size.
Heat 2 to 3 inches of oil to 375-degrees F. in heavy skillet or deep fryer. Fry 3 doughnuts at a time for 30 seconds on one side; turn and cook other side about 30 seconds. Drain well. Dip each doughnut in glaze (recipe follows) while warm OR shake doughnuts in a mixture of cinnamon/sugar or just sugar. Cool on wire racks. Makes 4 dozen doughnuts.
Glaze Icing
1-pound confectioners' sugar
1 T. vanilla
6 T. water
Directions: Stir together all ingredients till smooth. Dip donuts into glaze and set on wire rack over a baking sheet to set.
Spiced Pumpkin Doughnuts
3 1/2 cups all-purpose flour
4 tsps. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. nutmeg
1 cup sugar
3 T. butter, softened
2 eggs
1 tsp. vanilla
1/2 cup plus 1T. buttermilk
1 cup canned pumpkin
Oil for frying
Directions: Whisk together flour, baking powder and soda, salt and spices in medium bowl. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time. Add vanilla, buttermilk and pumpkin. Gently stir in flour mixture until completely mixed. Cover bowl and refrigerate at least three hours.
Sprinkle two baking sheets with flour. Working with 1/3 of the dough at a time, roll or press out the chilled dough on a lightly floured surface to about a 2/3-inch thickness. With a 2 1/2-inch diameter round biscuit cutter, cut out rounds and place on the floured baking sheet. Use a 1-inch cutter to cut out center (hole). Repeat until all the dough is used.
In deep-fryer or large saucepan, heat 2 to 3 inches oil to 365-degrees F. Fry the doughnuts, two at a time until golden brown, about 1 minute per side. Fry the holes in batches of 5 or 6. Drain on paper towels and cool.
In shallow bowl, whisk together sugar and spices. Roll cooled doughnuts and holes in the mixture. Makes about 24 doughnuts and 24 holes.
Quick Doughnuts and Doughnut Holes
1 (11-ounce) can buttermilk biscuits
1 quart vegetable oil
1 cup sugar
1 T. ground cinnamon
Directions: Separate biscuits and place on flat surface. Cut a hole from center of each biscuit with an apple corer, and reserve dough balls.
Pour oil into Dutch oven or deep heavy pan. Heat oil to 350 degrees. Fry doughnuts, in batches, 30 seconds on each side or until golden brown. Repeat procedure with dough balls. Remove from oil with slotted spoon, and drain on paper towels.
Combine sugar and cinnamon. Roll doughnuts and holes in sugar mixture, or if desired, dip in Chocolate Glaze, below. Makes 10 doughnuts and 10 holes.
Chocolate Glaze
1/4 cup half-and-half
1 cup semi-sweet chocolate morsels
1/2 cup powdered sugar
Directions: Microwave half-and-half in a small glass bowl on HIGH 1 minute, or until hot. Add chocolate morsels, stirring until smooth. Stir in powdered sugar. Makes 3/4 cup.