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Doughnuts - Homemade Cake A big recipe of doughnuts to freeze and fry whenever you want fresh hot doughnuts. Make a thick glaze:
Stir together about two cups powdered sugar with just a bit of milk to make a stiff glaze, but not so stiff that it doesn't smooth out on the doughnuts. You will use a brush to apply it to the hot doughnuts. That way it hardens as they cool a bit. TWO OPTIONS: 1. No or very little flour. Roll between silpat and plastic wrap or parchment. 2. If dough is not too sticky roll with very light flour right on counter. Roll out 1/4 inch thick and cut with doughnut cutter. Freeze in ziplock bags or fry immediately. When taking out of freezer, place on wire racks for about 15 minutes to thaw a bit before frying (while the oil heats up). Heat about an inch of oil (coconut is good) in my saucier pan (looks like a bowl) until it is 375*. You will need to add some now and then but they will still fry even in a half inch as you finish. Just swirl them well. Remove to wire racks. The coconut oil, of course is good for you, but it dries into the doughnuts so they don't hold sugar or powdered sugar so they should be glazed while hot. You have to shake regular yellow oil fried doughnuts while they are hot so the sugar sticks to them. Hours before make the dough:
In mixer bowl with cookie whips mix on low speed: 20 oz (4 c) white flour 2 c sugar 8 oz milk 4 oz whole milk yogurt 4 eggs 1/4 c softened or melted unsalted butter (optional: 8 oz sourdough starter) 1 T baking powder 2 t baking soda 1 t salt 1 t nutmeg When smooth batter forms, change to dough hook and stir in: 10-15 oz (3 c) more flour to make a very soft dough. Refrigerate at least an hour, or overnight!
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