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Sunday, November 11, 2012

Soft and Fluffy Glazed Doughnuts

I just felt like I wanted to make doughnuts today. My last doughnut experience was a total disaster. It was baked doughnut - supposed to be easier than fried doughnut, the doughnut turned out to be so stiff like a rock. I still have no idea what went wrong, and I don't want to make it again. At least for now. And I was pretty sure that fried doughnut tastes better than baked doughnuts.
So, fried doughnuts!
Of course, anything comes from frying is fatty. So I decided to cut the recipe into half, and I don't feel as much guilty anymore. What a perfect solution!

The dough from this recipe was very sticky. I had to very carefully transfer the doughnuts to the deep-frier. So, some of my doughnuts were not in a perfect shape. But I am so thrilled to find that my first fried doughnuts experiment was a very successful one. The doughnuts were very soft and fluffy, just like what I had found on the doughnut's store. It really reminds me of J-co doughnuts that I used to buy in Indonesia.

I'm submitting the recipe to Yeastspotting.

Fried Glazed Doughnuts
makes 8 doughnuts

For the dough:
1 envelope / 2 1/4 tsp active dry yeast
1/8 cup warm water (105 to 115 degrees)
3/4 cups lukewarm milk
1/4 cup white sugar
1/2 teaspoon salt
1 eggs
1/6 cup shortening
2.5 cups all-purpose flour
1 quart vegetable oil for frying

For the glaze:
1/6 cup butter
1 cups confectioners' sugar
3/4 teaspoons vanilla
2 tablespoons hot water or as needed

Make the dough:
- 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, 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.
- 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. I let my dough sit for about 1,5 hours.
- 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, about 30 minutes. Cover loosely with a cloth.

Make 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.

Fry and glaze:
- 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.

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