Sometimes traditions are so wonderful they should take place all year. My friend Marcia and her family make homemade donuts for Halloween each year to pass out to their neighborhood. These donuts are amazing!
I know it’s not Halloween, but I am in love with their tradition and have decided it should take place every day. I’m fairly certain it’s not a good tradition for my waistline, but my tastebuds love it. Who doesn’t love a hot, fresh donut and be able to eat it at home in your PJ’s?
With her permission I am sharing her donut recipe along with step by step directions. They are the best homemade donuts I’ve ever tasted. They’re perfect to make and enjoy warm on a cold winter day, like today.
In a Kitchenaid mixer bowl, combine:
5 c. flour (to begin)
½ c. sugar
¾ c. dry, unseasoned instant potato flakes
1/3 c. powdered milk
3 T. SAF instant yeast (The cheapest place I’ve found to get this is Walmart.)
2 t. salt
Turn mixer to speed 2, and slowly add 3 ½ c. hot water
- I believe the actual temperature is 110 degrees. I either microwave cold water for 1 minute per cup OR use really hot tap water. It needs to be hotter than you would normally use for regular yeast that you mix in with water.
½ c. oil
2 eggs, beaten lightly
- Let the mixer do its thing for 5-10 minutes, then slowly begin to add flour ½ c. at a time until you have a VERY soft dough. (I once thought that I didn’t have enough flour in it. It was just past the thick cake batter stage, barely beginning to act like bread dough.)
- Raise until double. Or when it’s double and you’re not quite ready to cook them, punch the dough down and let it rise again.
- Turn dough out onto a generously floured surface. Sprinkle a little flour on the top of the dough, if needed, so the rolling pin won’t stick to the dough.
- Roll out to about ¾ inch thickness.
- Cut out the donuts.
- Fry until golden brown. (I use the highest heat setting on my deep fryer, 375⁰.)
- Remove from oil and drain on a cooling rack over paper towels for 30 seconds to a minute.
- Glaze donuts while still hot.
6 c. powdered sugar
3/4 c. butter, softened
Put sugar in bowl first, then add other ingredients on top. Beat this together until it is “crumbly.”
½ c. milk
2 t. vanilla
Mix/whip well. Pour into sauce pan and heat until liquid. Keep warm while dipping hot donuts. Set Donuts on wire rack to cool, and allow glaze to harden.
Don’t have a donut cutter? Use a wide mouth canning ring and a medicine measuring cup for the center circle , or 2 other comparable round objects that you have available.
Don’t have time to make glaze? When removing donuts from frying oil, place donuts in bowl of sugar or cinnamon sugar mixture, and toss to coat.
Don’t have a fryer? Fry in a pan of oil on stove top, set at medium high heat.
Fry with the frying lid open so you can flip them and watch them carefully.
Don’t forget to cook the donut holes.