This morning, I had no cereal and was feeling too lazy to cook eggs or oatmeal for breakfast, so I decided I would make yeast doughnuts. Don’t ask how that logic works; I’m a hormonal new mama who didn’t make a whole lot of sense to start with. Suffice it to say I wanted a doughnut and felt ambitious enough to undertake the task since I haven’t had a big baking project since Connor was born. It was time to test the waters of being mama to a 2 1/2 month old while trying to cook something involving yeast. It took a better part of the day to get all of it done (I also made a Braided Cinnamon Wreath.), but I do think that at the end of it all, it was a success. The best part of this story: I don’t have a recipe for yeast doughnuts. I have Google, but where’s the fun in that? 😀 (Don’t worry. I realize I’m halfway to Crazytown.)
Since I didn’t have a recipe, but I did have a craving, I figured I could make something that would work. Enter my grandma’s Sweet Roll Dough recipe and Amy K.’s cinnamon roll icing recipe. (Sweet Roll Dough: https://crystalpoe.wordpress.com/2013/02/07/sweet-roll-dough/ and Icing: http://thekinnardfamily.wordpress.com/?s=cinnamon+rolls)
- 1/2 cup warm water
- 2 pkg. active dry yeast
- 1 1/2 cups lukewarm milk
- 1/2 cup sugar
- 2 tsp. salt
- 2 eggs
- 1/2 cup shortening
- 7 – 7 1/2 cups all-purpose flour
- oil for frying
- powdered sugar for dusting (optional)
- 4 tbsp. softened butter
- 3 tsp. flour
- ½ cup powdered sugar
- ¼–1/2 tsp. vanilla
- In a measuring cup, dissolve yeast in warm water. Pour into a LARGE mixing bowl. (If you’re using a glass or metal bowl that is cold, you should heat the bowl with hot water before putting in the yeast mixture.)
- Add milk, sugar, salt, eggs, shortening, and about half of the flour. Mix until smooth.
- Add enough of the remaining flour to handle easily. Mix with hand.
- Turn onto lightly floured board, and knead until smooth and elastic (about 5 minutes).
- Round up in a greased bowl, greased side of dough up. Cover with a damp cloth. Let rise in a warm place until doubled in bulk (about 1 1/2 hours).
- Punch down; let rise again until double (about 30 minutes).
- Punch down; divide into about 12-15 doughnut size rolls. If you have a doughnut hole maker, punch a hole in the middle of each roll. If you’re like me and don’t, just make a hole in the middle. Try to make it wide so that it will still be there after the doughnuts have risen again.
- Allow doughnuts to rise until doubled in size (20-30 minutes).
- Heat oil in a pan for deep frying the doughnuts. (Medium-high heat)
- Cook the doughnuts 2 or 3 at a time, carefully cooking both sides. They will need to cook about 2 minutes on each side.
- Drain on paper towels placed on baking racks.
- Spread generously with icing.
- Dust with powdered sugar. (optional)
- Mix ingredients well in a small mixing bowl.
- Spread on doughnuts while they are still a little warm but have drained and dried from cooking oil.