Treat the family to homemade doughnuts. They’re best when they’re fresh ... crisp and sugary on the outside, soft and spongy on the inside. It’s difficult to eat just one!
- 2 cups milk
- ½ cup sugar
- 1½ t salt
- ½ cup butter, melted
- ½ t vanilla
- 2 T yeast
- ¼ cup water, warm
- 1 T baking powder
- 5 cups flour
- Oil for frying
Scald milk; cool.
Add sugar, salt, vanilla and butter.
Dissolve yeast in ¼ cup warm water; mix.
Add flour and baking powder.
Knead or use mixer dough hook to form a soft satiny dough.
Put dough in large lightly greased bowl.
Allow to rise until double in size.
Lay dough on lightly floured countertop.
Roll out to about ¼ inch thick.
Use doughnut cutter or biscuit cutter to cut doughnuts from dough.
Place doughnuts on lightly floured baking sheets.
Cover with tea towels; allow to rise until almost double in size – 25 minutes to 1 hour depending on temperature of dough.
Heat oil in electric skillet or saucepan over medium heat until it reaches 350 degrees.
Carefully drop doughnuts a few at a time into oil.
Fry until golden-colored; flip.
Remove from oil when evenly browned – about 30 seconds per side.
Place doughnuts on racks or paper towels to cool.
- ¼ cup water
- 1 t vanilla extract
- 2 cups confectioners sugar
Dip doughnuts in glaze; lay on racks until glaze hardens.
Cherlyn Beachy lives near St. Ansgar in northeast Iowa with her husband, Mervin, and their son and daughter. They have a large garden and raise their own chickens, beef, pork and eggs. She’s a stay-at-home mom who loves to cook and enjoys photography. “I cook like many of you – no special equipment, no exotic ingredients and no one else to wash the dishes,” she says. “I’m always on the lookout for tasty easy-to-prepare seasonal food.”