Spring in here!! LOL - at least it is in my Kitchen. I bought an indoor green house and planted all of my bulbs that I failed to get planted last fall. They are doing great - except the flowers are dying off...either way it gives me something to get planted as soon as I can get in the dirt...maybe even get another flower or two :)
Dougnuts!! These were really easy to make and I will for sure make them again!! I have been searching for the 'best' recipe. So after reading many and taking all the comments into consideration etc I put together a recipe that I thought would work....it did!! The key here is the cake mix - this is where you can easily change up your doughnut flavors and its easier then trying to guess how much to use. For these doughnuts I used a French Vanilla cake mix. I am sure I could use any flavor for this. Strawberry, lemon, spice, chocolate etc. I would use a good quality mix. These tend to be full of flavor. I mean quality as in Duncan Hines or Pilsbury.
Recipe: 2 (1/4 ounce) packages yeast 1/4 cup water (105-115) 1 1/2 cups lukewarm milk (scalded, then cooled) 1/2 cup sugar 1 teaspoon salt 2 eggs 1/3 cup shortening 2.5 cups all purpose flour 2.5 cups your favorite cake mix, or yellow would be fine. canola oil Creamy Glaze 1/3 cup butter 2 cups powdered sugar 1 1/2 teaspoons vanilla 6 tablespoons hot water 1. Dissolve yeast in warm water in 2.5 quart bowl 2. Add milk, sugar, salt, eggs, shortenng and 2 cups flour 3. Beat on low for 30 seconds, scraping bowl constantly. 4. Beat on medium speed for 2 minutes, scraping bowl occasionally 5. Stir in remaining flour until smooth 6. Cover and let rise until double, 50-60 minutes 7. (dough is ready when indentation remails when when touched) Turn dough onto floured surface; roll around lightly to coat with flour 8. gently roll dough 1/2 in thick with floured rolling pin 9. cut with floured doughnut cutter 10. cover and let rise until double, 30-40 minutes 11. Heat vegetable oil in deep fryer/skillet to 350 degrees 12. slide doughnuts into hot oil with wide spatula 13. turn doughnuts as they rise to the surface 14. fry until golden brown, about 1 minute on each side 15. remove carefully from oil (do not prick surface) drain 16. dip the doughnuts into creamy glaze set on rack to cool. Enjoy!!
Spring in here!! LOL - at least it is in my Kitchen. I bought an indoor green house and planted all of my bulbs that I failed to get planted last fall. They are doing great - except the flowers are dying off...either way it gives me something to get planted as soon as I can get in the dirt...maybe even get another flower or two :) 
Dougnuts!! These were really easy to make and I will for sure make them again!! I have been searching for the 'best' recipe. So after reading many and taking all the comments into consideration etc I put together a recipe that I thought would work....it did!! The key here is the cake mix - this is where you can easily change up your doughnut flavors and its easier then trying to guess how much to use. For these doughnuts I used a French Vanilla cake mix. I am sure I could use any flavor for this. Strawberry, lemon, spice, chocolate etc. I would use a good quality mix. These tend to be full of flavor. I mean quality as in Duncan Hines or Pilsbury. Recipe: 2 (1/4 ounce) packages yeast 1/4 cup water (105-115) 1 1/2 cups lukewarm milk (scalded, then cooled) 1/2 cup sugar 1 teaspoon salt 2 eggs 1/3 cup shortening 2.5 cups all purpose flour 2.5 cups your favorite cake mix, or yellow would be fine. canola oil Creamy Glaze 1/3 cup butter 2 cups powdered sugar 1 1/2 teaspoons vanilla 6 tablespoons hot water 1. Dissolve yeast in warm water in 2.5 quart bowl 2. Add milk, sugar, salt, eggs, shortenng and 2 cups flour 3. Beat on low for 30 seconds, scraping bowl constantly. 4. Beat on medium speed for 2 minutes, scraping bowl occasionally 5. Stir in remaining flour until smooth 6. Cover and let rise until double, 50-60 minutes 7. (dough is ready when indentation remails when when touched) Turn dough onto floured surface; roll around lightly to coat with flour 8. gently roll dough 1/2 in thick with floured rolling pin 9. cut with floured doughnut cutter 10. cover and let rise until double, 30-40 minutes 11. Heat vegetable oil in deep fryer/skillet to 350 degrees 12. slide doughnuts into hot oil with wide spatula 13. turn doughnuts as they rise to the surface 14. fry until golden brown, about 1 minute on each side 15. remove carefully from oil (do not prick surface) drain 16. dip the doughnuts into creamy glaze set on rack to cool. Enjoy!!
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