Holy Moly! These were GOOD! Well, we thought so anyway. All the praise goes to Jane. Bless her google reader sharing little heart! So, thanks Jane!!
I really don't fry food that often. Really. But then I saw this recipe and kind of had to try it. Try them. You'll love them. They were that enjoyable. You'll have to guess if I used soy milk or Earth Balance (what the?) or food coloring. Okay, some of you might like the food coloring, but can I just say that it freaked me out? It totally did. Scared the dickens out of me. I also didn't let it rise long enough in a "comfy" place (either time - mostly because my kitchen was cold as ice) and they were just fine...
Here's the link.
•One 1/4-ounce package active dry yeast
•2 tablespoons warm water (98 degrees)
•3/4 cup warm soy milk (or milk)
•2-1/2 tablespoons margarine or butter
•1/3 cup granulated sugar
•1 teaspoon salt
•2-3/4 cups all-purpose flour
•3 cups vegetable or canola oil
•I also added a bit of food coloring for fun
•In a medium bowl, dissolve the yeast in the warm water.
•Add the soy milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
•Add half the flour and mix for 30 seconds.
•Add the remaining flour and knead the dough with flour-dusted hands until smooth. (I did the whole thing in the Kitchen Aid)
•Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays.
•Roll out the dough on a heavily floured surface until it's about 1/2 inch thick.
•If you don't have a doughnut cutter, simply use a drinking glass about the same diameter as a 14-ounce can. You should be able to get about 12 to 14 donuts this way.
•Now it's time to get creative -- it's time for the holes! Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.
•Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size (about 30 to 45 minutes).
•Heat the vegetable oil in a large frying pan over medium heat (to about 350 degrees). It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly. I also found it helpful to place a small carrot in the oil while frying -- prevents burning, I've heard.
•Fry each doughnut for about 30 seconds per side, or until light golden brown -- the color is key.
•Cool 5 minutes on paper towels
What you'll need . . .(NOTE: I found that this made WAY too much glaze, but it's what the original recipe calls for . . . I'd advise making half, but it's up to you.)
•5 1/3 tablespoons Earth Balance or butter
•2 cups powdered sugar
•1/2 teaspoon vanilla extract
•1/3 cup hot water
•1 cup semisweet chocolate chips
Love note from Mary... or just a note. Take it however you want.
I didn't want my glaze as thick as hers was pictured so I didn't add quite as much chocolate and was happy with the result. Still plenty chocolaty and gooey, but not pasty/thick like frosting. Anyway, take it or leave it and I'll never know unless you bring me some. You should make them though...