Jujey's Doughnuts

>> Sunday, May 9, 2010

These were delicious!!! I made them 2 days in a row, b/c they were that good!!!

I coated these with icing sugar


These were dipped in melted chocolate and added sprinkles for the kids



I spread nutella on these ones, sprinkled walnuts ontop, & filled with cream



JUJEY'S DOUGHNUTS

2.5 tsp active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening (I used melted butter)
5 cups all-purpose flour
1 quart vegetable oil for frying

  • Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  • In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening (or butter), and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  • Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  • Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
Glaze

1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

  • Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Note: I didn't use the glaze, I just coated with powdered sugar, and dipped the others in melted chocolate.

3 comments:

Mona Z May 9, 2010 at 9:27 AM  

Wow, I have got to try this. Even if I'm yeast inept.

Rana,  May 9, 2010 at 1:25 PM  

WOW Juj, these look amazing! Very, very professional.

Jujey May 9, 2010 at 3:24 PM  

thankns gals!! i wanna c ur pics when u try them!!

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