Steps to Make Doug Hutchison Courtney Stodden 2011

My Mom's Raised Doughnuts

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Recipe Summary My Mom's Raised Doughnuts

I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do.

Ingredients | Doug Hutchison Courtney Stodden 2011

½ cup warm water (100 to 110 degrees F/40 to 45 degrees C)

2 (.25 ounce) packages active dry yeast

1 teaspoon white sugar

¾ cup milk, lukewarm

⅓ cup vegetable shortening

¼ cup white sugar

1 teaspoon salt

2 eggs

4 cups sifted all-purpose flour

2 quarts vegetable oil for frying

1 tablespoon warm water

½ teaspoon vanilla extract

1 cup confectioners' sugar, sifted

Directions

Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.

Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.

Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.

Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.

Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.

Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.

Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.

Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.

Drain the doughnuts on paper towels to absorb oil.

In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.

This recipe is not recommended for use with self-rising flour. I also use canola oil to fry but Mom used solid shortening. I don't remember oil being around then. Both work equally well.

If you don't have a doughnut cutter, cut with a No. 2 can (20 oz. can) that has been opened with a small can opener with a sharp blade to leave a sharp cutting edge. Use a pill bottle to make the center hole

Info | Doug Hutchison Courtney Stodden 2011

prep: 1 hr cook: 15 mins additional: 1 hr 45 mins total: 3 hrs Servings: 24 Yield: 2 dozen doughnuts

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