My dear Jonathan has been asking me to make donuts for awhile now. I found a recipe and gave it a try. I guess the reason I was putting him off was the fact that I would EAT the donuts!!!! You just can’t make them and not eat at least one or two or since yesterday four! They were actually pretty easy to make and I had all of the ingredients at home. Instead of going out and buying a whole box of donuts from the store, spending like $8 or so. I made 20 of them including the donut holes for about $1.

Here is the recipe from The Ultimate Southern Living Cookbook

Glazed Donuts

Prep 39 min. Rise 1 – 1/2 hours, cook couple minutes

1 pkg. active dry yeast

2 Tablespoons warm water(105-115degrees)

3/4 Cup warm milk(105-115 degrees)

1/4 cup sugar

3 Tablespoons shortening

1/2 teaspoon salt

1/4 teaspoon nutmeg(I used this amt, it called for more in recipe)

1/4 teaspoon cinnamon( I used this amt, it called for less in recipe)

1 large egg

2- 1/2 cups bread flour

vegetable oil

glaze

Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 min. combine yeast mixture, milk and next 6 ingredients, and 1 cup of flour in a large mixing bowl; beat at medium speed with an electric mixer about 2 minutes. Stir in remaining 1- 1/2 cups flour using a wooden spoon. cover and let rise in a warm place, free from drafts, 1 hour or until double in bulk.

Punch dough down; turn dough onto a well floured board and knead several times. Roll dough to 1/2″ thickness and cut with a 2 – 1/2″ donut cutter or a small glass. Use a smaller cutter for donut holes. Place donuts on a lighly floured surface. cover and let rise 30 minutes or until doubled in bulk.

Pour oil to about 2-3″ in a dutch oven; heat to 375, use a thermometer! Cook donuts 4-5 at a time for about a minute per side, (seemed to go quicker – check after 30 sec.). Drian on paper towels. Make GLAZE – 2 cups sifted powdered sugar mixed with 1/2 cup milk. dip donuts in glaze and place on cooling rack OR you can dust all donuts with powdered sugar instead. Enjoy! 🙂

 

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