Author: Cookie Madness
Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Make Ahead Doughnuts are started the night before and fried in the morning.
- 1 (.25 ounce) envelopes active dry yeast
- 2 tablespoons warm water (105 to 115 degrees)
- 3/4 cups lukewarm milk, scaled first then cooled to room temperature
- 3/4 teaspoon vanilla extract
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 egg
- 3 scant tablespoons shortening
- 2 1/2 cups all-purpose flour plus more for dusting pans and work surfaces
- 1 quart vegetable oil for frying
- 3 tablespoons butter
- 1 cup confectioners' sugar
- 3/4 teaspoons vanilla
- 2 tablespoons hot water or as needed
- Put the warm water in mixing bowl and sprinkle the yeast over it. Let stand for 5 minutes to proof.
- Add the milk, vanilla, sugar, salt, egg, shortening, and 1 cup 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. Note: I recommend doing this with the dough hook of a stand mixer.
- Place the dough in a greased bowl, and cover. Set in a warm place to rise until double (an hour).
- Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter or use the top of a drinking glass for the doughnut and an apple corer for the hole. Let doughnuts sit out to rise again until double or if making overnight doughnuts, put them in a 13x9 inch metal pan dusted with flour, cover the pan with plastic wrap and refrigerate overnight.
- When ready to make the doughnuts, remove the formed doughnuts from the refrigerator and let them come to room temperature.
- Prepare the glaze: 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.
- 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 greased with oil or a little shortening. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown – mine took about 2 minutes per side. 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. Depending on how big you cut your doughnuts, you should get about 7 or 8.
Recipe by Cookie Madness at http://www.cookiemadness.net/2011/04/make-ahead-doughnuts/