So as always, I’m a little late posting these. They were supposed to be a Chanukah treat for all of you, but just like last year’s Latke recipe, I kept convincing myself I had time to post them. I made them early enough, it’s just whenever I sat down in front of Lightroom with over 150 photos to sort though and edit I would find something else that needed to be done. Like do some more online shopping, or check how many books I sold in the last twenty minutes, or check the word count on my current book.
You know, important things.
But, enough is enough. Just because I missed out on posting these as a Chanukah recipe doesn’t mean they weren’t good, and gosh darnit, they are not going to sit on my computer until next year. Because most likely, I will be a much better photographer by then, and so embarrassed by my crude attempt at food styling that I will refuse to post them.
Which, if I could find my archive of photos from a year ago, I’d show you the difference.
You will need:
- 1-1/8 cup whole milk, warm (I used skim)
- 1/4 cup sugar
- 2-1/4 teaspoons (one package) Instant Or Active Dry Yeast
- 2 whole large eggs, beaten
- 1-1/4 stick unsalted butter, melted
- 4 cups all-purpose flour
- 1/4 teaspoon salt
- 3 cups powdered sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup cold water Or milk
Add sugar to warm milk (I popped mine in the mike for 45-60 seconds) and stir to dissolve. Pour yeast into a medium sized bowl, and add the sugar-milk to it. Let sit for 10 minutes.
Put butter into another bowl and melt in the microwave until almost melted. The trick is not to have hot butter, because you don’t want to cook your eggs when you add them. Crack two eggs into another bowl, beat them, and then combine with the butter. Pour this whole mixture into your mixture with the dough hook attached.
With the mixer at 3 (medium-low), pour in the frothy yeast mixture. Stir for a few minutes, then start adding the flour in 1/2 cup increments at a time. Stop the mixer once or twice to scrape down the edges of the bowl, then start it up again. Overall you want it to mix for about 6 minutes after all the flour is added. You’ll know it’s ready when the dough is wrapped around the hook in one large lump, and is slapping the sides of the bowl.
Let sit undisturbed in the mixer bowl for ten minutes before transferring to a lightly oiled bowl. Toss to coat with oil, then cover with saran wrap and chill in the fridge for 8 hours to overnight.
When it’s time to make the doughnuts, roll out your dough on a lightly floured surface without letting it come up to room temperature. Roll to a 1/4-1/3 inch thickness, and cut as many 3 inch circles as you can. Ball up the scraps and roll those out too, cutting more circles.
Cut holes out of each circle using a 1.5 inch cutter, and save these. Doughnut holes! Lay out the doughnuts on a lightly floured baking sheet and store in a warm place. I usually turn my oven to 350 or lower, and rest the pan on top of the stove (but not on the exhaust burner, you don’t actually want to cook them). Don’t forget to cover with a tea towel.
After an hour your doughnuts are supposed to be all sexy and poofy, but when you go back and check the expiration date on your yeast and discover it’s inactive, you get short, dense doughnuts. But that’s ok too.
Heat vegetable oil in a large pot until the temperature reaches around 375. You’ll quickly learn how hot the oil needs to be, because the doughnuts will cook very fast if it’s too hot. Do NOT walk away from them!
Ease 1 or 2 doughnuts into the oil, and flip them over after a minute or so, until you get a nice golden brown doughnuty color.
Transfer to a plate covered with paper towels, making sure to flip them over a couple times and pat them down to soak up as much oil as you can. Cook the rest of the doughnuts and doughnut holes.
Combine the glaze ingredients in a bowl until smooth. One by one, dip the donuts into the glaze, pushing them down with a spoon, and then flip them over onto a cooking rack above some tin foil or a baking sheet to catch drips.
You can double submerge them to get both sides covered in glaze if you want. I stuck with the single dip, but sprinkled them with some festive Chanukah sprinkles while the glaze was still wet.
And that’s pretty much it! I brought these to share with the people who have been kind enough to let us do our brain testing at their facility, and they seemed pretty impressed! And the dozen or so that I ate by myself were pretty tasty, too.
I love how surprisingly easy they were to make. I thought I would have to roll them into balls and poke a hole with my finger like I did with the bagels, but these came out much more uniform.
Yum! So happy belated Chanukah.
And though I am labeling these Chanukah doughnuts (because they were fried! Get it? Oil?) there is no reason you can’t put some red and green sprinkles, and voila. Christmas doughnuts.
Or here’s an even crazier idea, rainbow sprinkles. Then you have year round doughnuts. And those are the best kind.