We have been bored. We have been cooking a lot! Neither I nor Tim are working so keeping ourselves and the kids busy all day has its challenges. Preparing for our move has us very busy also. These donuts today took our mind off things for a few hours, they took a bit of time but we’re super rewarding :0). 2TSP dry yeast 2CUPS milk 1/2CUP butter, margarine or shortening, softened 2TSP salt 1/2CUP sugar 1TSP cinnamon 4 eggs 6-7CUPS all purpose flour
Warm your milk in microwave and add your yeast to it. Set aside til yeast activates. Put softened butter, cinnamon, sugar, and your yeast mixture stir til combined. Add in all your eggs and mix well.
Add 2CUPS of flour at a time. We use between 6-7CUPS all purpose flour.
Around my 5 1/2CUP mark I pour out on counter and knead dough til it isn’t sticky and comes together. Dough should be nice and soft. Oil dough and bowl and cover for about an hour plus til atleast double in size.
Once your dough has doubled in size. Roll out on a well floured surface about 1inch thick. I use a biscuit cutter and shot glass to cut out donuts. You can use a glass or a cleaned lid from something if you don’t have a shot glass. You also don’t have to cut the donut holes out either. Once all dough is cut out let rise another half hour to hour.
Get your oil nice and hot, about 350F. Deep fry roughly 1 minute per side. I
Donut toppings: 1TBSP Cinnamon 1CUP sugar mixed for the cinnamon sugar donuts you’ll have extra). 1CUP icing sugar, 1TSP honey, 2TBSP softened butter & 2-4TBSP milk (you want it quite runny) for honey dip donuts, 3/4CUP milk chocolate melted with 2TBSP milk mixed for the chocolate dip donuts. 1CUP icing sugar, 1TSP vanilla extract & 1-2TSP milk & (plus food color of choice-optional) sprinkles for the vanilla dip donuts.
The cinnamon sugar and honey dip needs to be coated as soon as they come out of the fryer. The vanilla dip and chocolate dip allow them to cool for 5-6 minutes before you ice and sprinkle them. These get devoured fast in our house, let us know what you think!!
