Homemade Raised Doughnuts

…the perfect addition to a hot cup of hazelnut coffee on a cold winter’s morn…

I’ve discovered a new line of bread – doughnuts. Those soft, sweet, bakery-licious things you get in a box or a paper warm from the bakery is what I’ve discovered. I’ve got a new motto – anything that can be bought at the store can be made at home. Seriously – ANYTHING. Now it may take a bit to get you to the store-bought taste, texture, ect., but still, it can be achieved. Why for lands’ sakes, what did people do before there were fifty stores in a 50 mile radius?

I don’t think Laura Ingals went out to the bakery to get a box of bread or scones – she made them herself. I remember reading in one of her books (I forget which one) that one of the first places she went in her own house was the pantry. Almanzo had put flour, brown sugar, white sugar and a few other baking ingredients there for her. Laura had the homemaking skills that a lot of girls today lack. I intend to have everything homemade and from scratch in my own house, and my time here in my first home is a time where I get to experiment with my ideas and to train for my own home.

I saw a video that the lady used boxed biscuit mix and made quick, kind of cake-y doughnuts. I thought to myself, “Ick. I can do better.” So began my adventure to a sweet, delicious pastry. If you want to try your hand at making some delicious homemade doughnuts that are much easier than you think and taste TREMENDOUSLY delightful, then go ahead and read the rest of this post.

If not, just enjoy the photos and go get some from a bakery… I had some homemade ones and you had to get baker ones. :) Hehe… I am teasing you now. Just look at the photos. They speak for themselves. (Sorry, I didn’t get a photo with the chocolate glaze, I’ll make them again {and I’ll double it next time since everyone eats them before I can have two myself} and get one. :)

…the yeast and the water, ‘awakening’ the yeast…

See my Notes for the little * at the end of words. :)

Homemade Doughnuts
Yield – about 15 doughnuts, and the doughnut ‘holes’  from the doughnuts
4 1/2 tsps. active dry yeast
1/4 cup warm water (about 110 degrees)
1 1/2 cups lukewarm milk*
1/2 cup sugar
1 tsp. salt
2 eggs, room temperature*
1/3 cup palm shortening
5 cups all-purpose flour
Palm shortening for frying*

Dissolve yeast in warm water in a large mixing bowl*. Add in milk, sugar, salt, eggs and two cups flour; mix to a smooth batter. Mix in enough flour to make dough easy to handle. When dough is easy to handle, dump onto clean counter/table, and knead, adding more flour as needed. (The dough may be a little sticky.) Knead until smooth and elastic, about 10 minutes. Cover and let rise in a greased bowl until double, about an hour. (Dough is ready if indentation remains when touched.)

…the little doughnut ‘holes’ are perfect for little hands to dip in powdered sugar…or big hands in coffee…

When risen, turn dough onto lightly floured surface. (It should still have some of the oil from the bowl on it, but you will need a bit more flour.) Gently roll out to half an inch thickness with a rolling pin, and use a floured doughnut cutter, or a glass and a small ounce cup, to cut the doughnuts. Do with remaining dough. Place on greased baking sheets and let rise until double, about 35-40 minutes.

Ten minutes before they are done rising, heat enough palm shortening in a tall pot. When doughnuts have risen, drop doughnuts in oil, being careful not to splash the oil. Cook on one side for about 30-40 seconds, then flip over and cook on other side. Be careful not to burn them. Repeat with remaining doughnuts. Dust with powdered sugar, or dip in chocolate glaze {recipe below}.

…its the leaning tower of doughnuts…no seriously… its going to fall over…

Notes -
*I warmed the milk to lukewarm in a small saucepan. Just be sure you don’t scald it.
*If you don’t have the eggs at room temperature, simply put them into a bowl of very hot water and leave them for about ten minutes, changing the water to hotter at five minutes.
*I don’t use any other shortening but Palm, but you can use vegetable if that’s what you use. Palm shortening is much better for your health though, so I would recommend using that instead.
*I use a glass mixing bowl for all my breads. I’ve read a bit about how the bowl you use to mix the dough has an effect on the whole thing. So I only use glass. Using a wooden bowl would be good too, just not metal.

Now, here’s the delicious chocolate glaze you use to dip the tops of the doughnuts in. It’s so good!

Chocolate Glaze
1/3 cup butter or coconut oil
4 squares, 1 oz. each, semisweet chocolate
2 cups powdered sugar
1 1/2 tsps. vanilla
4-6 tbsps. hot water

Heat butter/coconut oil in a small saucepan with chocolate until melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, one tablespoon at a time, until the desired consistency is reached. When done, take a warm doughnut, and set in glaze. Once its got glaze all over one side of it, take it out and set on platter. Repeat with remaining doughnuts.

Enjoyed the photos and would like to tell me about your baking adventures with new things in the kitchen? Drop a comment. :)

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