How to Make Delicious Homemade Donuts

Making homemade donuts is not as hard as it looks. The only real equipment that you need is a deep fryer.

There are two major kinds of donuts, those that are leavened, or raised with yeast, and those that are leavened with baking powder or baking soda. There are differences in the two types, but both are delicious.

There are a few tricks and tips that will help you achieve the perfect donut:

• Make sure the oil is hot, 370 Degrees works best for me.
• Don't overload the fryer. Fry only three or four at a time.
• Flip the donuts as the rise to the top and are light golden on the underside, do not over-fry.
• Use the softest dough possible. Refrigerate to keep it workable.
• Use clean oil
• Let finished donuts drain into the fryer for a few minutes before removing them to drain on absorbent paper
• Use the donut cutter in a straight down motion, without twisting.

This is the easiest recipe for cake doughnuts that I have. I use it over and over again, varying it with different topping and icings.

• 4 1/2 c flour
• 4 tsp baking powder
• 1 tsp freshly grated nutmeg
• 1/2 tsp salt
• 2 eggs
• 1 c sugar
• 2 Tbs unsalted butter, melted
• 1 c milk
• 1 tsp vanilla

Sift together the dry ingredients.

Beat eggs with sugar until light. Add butter, mil, and vanilla. Add dry ingredients and mix until a soft dough is formed. Do not over mix. If dough is too soft to roll, chill it for an hour.

Roll dough out 3/8 inch thick on a floured surface and cut with donut cutters. Fry in 370 degree oil until golden on both sides, turning once.

Remove from oil, hold over hot oil for a few minutes to drain, and then finish draining on absorbent paper. While still warm shake in sugar, sugar- cinnamon mixture, dip in glaze of choice, or dust with powdered sugar. 3 dozen

Yeast makes these donuts light and airy.

• 2 c milk
• 1/2 c unsalted butter
• 1 c sugar
• 1 tbs salt
• 1 pkg yeast
• 1 tsp sugar
• 1/4 c warm water
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 c mashed potatoes, no salt or pepper
• 3 egg yolks
• 8 c flour

Scald milk. Stir in butter, salt, and 1c sugar . Cool to lukewarm.

Sprinkle 1 tsp sugar, and yeast over water. Set aside for 5 minutes. Add to milk mixture. Add baking powder, baking soda, potatoes. yolks, and 2 c of flour to milk. Beat with an electric mixer at medium speed until smooth. 2 minutes.

Add remaining flour gradually, beating well. Dough will be soft. Place in greased bowl, grease top and cover. Let rise for two hours.

Turn dough out and roll on floured surface, 1/4 inch thick.Cut with floured cutter. Cover and let rise one hour.

Fry a few at a time until golden. Drain. Glaze, frost, roll in sugar, or eat plain.

3 1/2 dozen

Finishing donuts is a matter of taste. The most common things to put on them are:

• glaze
• sugar
• cinnamon sugar
• powdered sugar
• icing

There are, however, many recipes for each of these things. One of the best plain glaze recipes follows:

1/3 c boiling water mixed with 1 c confectioners sugar. Mix well and dip warm donuts in mixture.

To coat with nuts- after dipping donut in glaze, roll in chopped nuts, or even sprinkles.

To coat with sugar easily- put sugar or cinnamon sugar mixture in a paper lunch bag. Put warm donut in and shake.

You can easily make the donuts ahead of time and freeze them. For best results lay unglazed donuts in a single layer on a cookie sheet and freeze until frozen through. Place frozen donuts in a ziploc bag and place in a freezer.

When ready to eat heat, in a 400 degree oven for about ten minutes.

Donuts are an inexpensive treat when made at home. And surely the love involved cancels out the calories, don't you think?