After awhile, surfing the internet and trying to plough through some books was not doing it for me so I decided to make home made doughnuts. It all depended on if I had enough cooking oil so I dragged a chair into the kitchen and climbed up to my top shelves where I store extra food that can't fit in our pantry and viola! I had one more bottle left so I got to work.
It said I needed to cut the dough out with a doughnut cutter which I did not have so I used a cup to cut out the doughnut itself and a small glass measuring cup for the whole in the middle.
Here's the recipe if anyone is interested:
1 tablespoon dry active yeast
Prep Time: 1 1/2 hrs
Total Time: 2 hrs
- 1 Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
- 2 Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
- 3 Add enough remaining flour to make a soft dough.
- 4 Turn dough onto a floured surface and knead several times.
- 5 Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
- 6 Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
- 7 Heat 2-3 inches of oil to 375°F.
- 8 (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
- 9 Cook about 2 minutes or until lightly golden in color, turning once.
- 10 Drain well on paper towels.
- 11 Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
- 12 Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
- 13 Cool on wire rack or serve warm.