1 cup warm water (105-115 degrees C)
2 packs active dry yeast (0.25 oz each)
4 1/2 cups flour
1 1/4 sticks unsalted butter
1 1/4 cups sugar
3 pieces eggs
2 teaspoons vanilla extract
1 1/2 teaspoons salt
2 tablespoons milk
2 tablespoons light corn syrup


Stir the water and yeast together in medium bowl. When well mixed, let sit undisturbed for 10 minutes. After that, stir in 1 cup of the flour until the mixture is smooth. Then, cover the bowl with plastic wrap. Set it aside and allow it to rise in a warm place until bubbly. This will take about 40 minutes.
Beat the butter in a bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy. Add eggs, 1 at a time, beating after each addition. Beat in vanilla and salt. Add yeast mixture and remaining 3 1/2 cups of flour. Then mix until flour is fully incorporated and the dough wraps around the paddle attachment and comes away from the sides of the bowl.
Place the dough in a greased bowl, turning it lightly coat all sides. Cover the bowl with plastic wrap. Then set it aside and allow the dough to rise in a warm place until it just about doubles in size. This will take about 1 1/2 hours.
After the time is up, knead the dough slightly. Then wrap the dough tightly in plastic wrap, which will prevent any crust from forming on the dough. Return the wrapped dough to the bowl, and cover the bowl with another piece of plastic wrap. Refrigerate at least 3 hours, but overnight is better.
When ready to continue, remove the dough from the refrigerator. Unwrap it and divide it in half. Roll out the dough onto a lightly floured surface until it is 1/4 to 1/2 inch thick. Cut into doughnuts using a well-floured doughnut cutter.
Lay down a few sheets of waxed paper, and as you cut out doughnuts and doughnut holes, arrange them on the waxed paper. Repeat with remaining half of dough. Let rise, uncovered, in warm place until soft and puffy to touch, about 30 minutes.
Heat shortening in deep-fat fryer or deep saucepan until the deep-frying thermometer reaches 375 degrees. Fry the doughnuts, 3 at a time, until lightly browned on both sides, about 1 1/2 minutes. Then remove the doughnuts to paper towels, to drain.
For the glaze, quickly mix together confectioners'sugar, milk, and corn syrup in small bowl. Heat this mixture in the microwave for about 40 seconds to warm.Stir to mix and then quickly brush the glaze over thetops of doughnuts while they are still warm. Allow the doughnuts to cool only long enough for the glaze to firm. Serve immediately. Makes 2 dozen doughnuts.


24.0 servings


Monday, November 30, 2009 - 3:05pm



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