Thursday, June 9, 2011
ES was craving for doughnut during last weekend. So, I decided to made her some using our new kitchen aid Pro 600 stand mixer.
She loves it so much as she had eaten three doughnuts on Sunday night.
On the following day, i put the remaining doughnut with strawberry yoghurt on top...
8 g active dry yeast
35 ml warm water (105 to 115 degrees)
200 ml lukewarm milk
55 g white sugar
3 g salt
40 g shortening
345 g all-purpose flour
525 ml vegetable oil for frying
40 g butter
140 g confectioners' sugar
4 ml vanilla
35 ml hot water or as needed
1.Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 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.
3.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. Cover loosely with a cloth.
4.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.
5.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.
Adapted from " Allrecipes.com"