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Wednesday, October 31, 2018

How To Make Homemade Donuts



For as long as I can remember, our family would gather at my Grandma's house on Halloween for the world's most delicious, homemade donuts. These warm pillows of fluffy, sugary deliciousness are the highlight of each and every Halloween. When I got married and moved away, I wanted to have a tradition that I kept for my own kids. At first, being a little less confident in the kitchen, I would make sugar cookies.
The actual picture I shared on Facebook of my sugar cookie tradition. No too bad for a cooking newbie!
Eventually, one Halloween when I was missing family and Grandma's Halloween donuts, I bought a bag of frozen roll dough, thawed it out, cut holes in the center, then fried them in hot oil and covering them in a sugary glaze. They weren't the same as Grandma's donuts, but they were pretty good!

This gave me the confidence to try Grandma's recipe, a recipe that was rumored to be very difficult (it's not. I promise) and one that no one could make as well as Grandma.  My first attempt was a miserable failure. I was new to yeast doughs and hadn't learned that bread/yeast dough was part science, part art, and part patience.  The next year, however, I had practice over and over to make perfect bread... and that practice paid off when I made Grandma's donuts



Since then, donut day has become a huge tradition for our family. We have friends who drive long distances to have these delicious treats. On Halloween, our house is easy to find because you can smell the donuts frying from several blocks in any direction. Each year, we make friends with someone new who we didn't know. These are usually those who have heard about our tradition from friends and show up for a taste of this legendary recipe. At the grocery store, people will recognize me because of our donut tradition. It is more than I ever thought possible and I LOVE it! It's just not Halloween without these donuts.



You will need:
1 C. Milk, Scalded
1/2 C. Shortening
1/2 C. Light Karo Syrup
!/2 C. Granulated Sugar
1 Tsp. Salt
1 Egg, Beaten
1 Tbs. Yeast, dissolved in 1/2 C. Warm Water
1/2 C. Very Smooth Mashed Potatoes, cooled
1/2 C. Apple Juice, room temperature.
5-6 C. Flour

Scald milk. Add milk to shortening, sugar, Karo, and salt. Mix and when lukewarm, add the yeast mixture. Add beaten egg, cool mashed potatoes, and apple juice to the mixture. Mix, then add flour gradually until dough is stiff and easily leaves the side of the bowl. Knead dough for 5-10 minutes, then move to a bowl sprayed with non-stick cooking spray and cover with a light cloth towel. Let dough rise until triple in size, about 2 hours. Punch down, allow to rise a second time. Punch down again and then roll dough out until it is 1/2'' thick on a floured surface. Cut out donuts using a donut cutter and allow to rise one hour. Heat oil and fry donuts. Place on a paper towel to get off excess oil, then immediately dip in glaze.

Glaze
1 1/2 C. Powdered Sugar
1/2 C. Evaporated Milk, warmed 
1/2 Tsp. Vanilla Extract
1/4 C. Melted Butter
Pinch of salt



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