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I made these doughnuts on Sunday morning and was so pumped about them, I had BIG plans to have them posted by Monday. I came down with a bit of a cold, and those of you that know me personally, can attest to the fact that I am a dramatic, whiny, baby when I am sick.
I am always intimidated by yeast, for some reason it scares me!
I am also a bit apprehensive about frying anything…
truly I hate the lingering smell and since I am a major klutz, I fear splash burns.
Yikes, I think I may be divulging too much information about myself in this post…
yes, I am a tad bizarre, but that’s part of my appeal!
I sucked it up and made the doughnut dough on Saturday evening, it was pretty easy and I was feeling quite accomplished.
The next morning I pulled them out of the fridge and let them rise.
I decided to make the rising process as easy as possible and since my kitchen is crazy drafty, I decided to use the dough rise option on my oven. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc. Cut holes out of each round using a 1 1/2-inch cutter. Place both doughnuts and holes on a floured baking sheet. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary.
This worked like a charm and I had beautiful, light, delicate, fluffy doughnut dough in about an hour. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes. After 10 minutes, transfer dough to a lightly oiled bowl. Doughuts should be visibly puffier and appear to be airy. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380°F —do not let it get hotter than 380°F!
I pulled out my dutch oven, canola oil, and thermometer and got my fry on! Melt butter in separate bowl until butter is almost melted. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight. Remove bowl from fridge and turn out dough onto a lightly floured surface. 375°F is ideal; keep the thermometer in the pan to continually monitor. One to two at a time, gently grab doughnuts and ease them into the hot oil. Mix all glaze ingredients in a bowl until completely smooth. One by one, dip doughnuts into the glaze until halfway submerged.
This went off without any issues, well except for Bri catching a paper towel on fire! Stir to finish melting so butter won’t be overly hot. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook. With the mixer on 3 or medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Allow them to cook 1 minute on each side; they will brown very quickly. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off. Place doughnut immediately on several layers of paper towels. (Note: completely submerge doughnut holes, then remove with slotted spoon.) 3.
Oh, if you are looking to get your men involved in the kitchen, fry something. Once the doughnuts were fried and drained, I dipped some of them in the Pioneer Woman’s glaze, some in this chocolate glaze that I saw on Honey & Jam and some in a mixture of cinnamon sugar. Count to five, then flip it over onto a clean part of the paper towels. The holes will cook more quickly than the doughnuts; about 30 seconds per side. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.) 4.