Wednesday, June 25, 2008

SCHOOLS OUT FOR SUMMER (DOUGHNUTS)

DOUGHNUTS





I started a tradition that wasn't really ment to be a tradition, but when you are mennonite and do something once that went over well and everyone liked it HAS to become tradition......."awe come on mom, we did it last year". So hence a new tradition has begun . Each child is allowed to invite their friends, cousins, second, third cousins,whom ever they wish. The first year that we did it my sister in-love and I didn't know how many the recipe would make so to be on the safe side the mennonite in us came out and quadrupled the recipe. After all we wanted to make sure there was plenty. CAUTION..........unless you want to feed the massess of 500 or more DO NOT, I repeat DO NOT quadruple the recipe. We made hundreds, fried for hours, we were covered in a thin layer of grease ourselves.......lol. We invited more families, then more families, then people from church, neighbours. They ALL got eaten. Doughnuts need to be eaten fresh. Set an afternoon to the side, set up a coleman stove out side so your house doesn't smell like a deep fryer, invite the people you love (remember you love them so don't make them more than once a year, for the sake of their health :-}), and just enjoy. I must say that fun was had by all. Oh by the way I only doubled the recipe this time, I am sure the teenagers ate a dozen each. The boys anyway. It made about 200.



Raised Doughnuts (orginally from the Mennonite Cookbook)

1-tbsp of quick rise yeast

1 cup water

2 cups scalded milk

2 eggs

1 tsp. salt

1/2 cup sugar

1/2 cup shortening ( I used oil)

About 6 cups flour.

Add dry yeast to 3 cups flour, salt and sugar. Scald milk, add 1 cup water, oil and beaten eggs. Mix in enough flour to make a soft dough. Knead for about 5 minutes. Let rise approximately 1/2 hour. Roll into 1/4-1/2 in" thick. deep fry until golden brown. Carefull that the oil doesn't get to hot, usually cooking on medium heat to medium high is enough. Glaze while warm in following glaze.

Glaze

1 cup white sugar

1/2 cup butter

1/2 milk

Bring to boil, take off heat and add

1/2 tsp. salt

1 cup icing sugar

1 tsp. vanilla


  1. Whisk in gredients together, keep on a low element.
  2. Dip the warm doughnuts into the glaze and place on parchment lined cookie sheets to dry.
  3. Enjoy.

14 comments:

  1. Love this site. My dad used to make doughnuts when we were little. I have never tried to make them, maybe I will---although, good glory, 200 sounds overwhelming---but maybe in the party mode time flies.

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  2. Ah. .. these look awesome Charlotte. I've made them once but well. . .now I'll just have to try them once more. . .it would be kind of fun to do camping. . can you imagine the interest in the campground once we started to fry?

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  3. Charlotte....this DOES bring back memories. My mother, being a wonderful Pastor's wife...could whip these up for all the young peoples meetings we would have at our home. Great. Goodness...dare I even try them though...I've always been daunted by the work.

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  4. My donut memory: My childhood neighbor had a large piece of property by urban standards, and all the kids in the neighborhood would go there on Friday nights to play Hide and Go Seek at sunset.
    His mom would make donuts for us to eat after it got too dark to play any more.

    Oh boy...I LOVE the tip of setting up the donut making process outside. Actually that is a great idea for all deep fat fried items...including our southern favorite: Deep Fat Fried Turkey!
    (Once you have it like that, you will never want to go back to oven baked!)

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  5. Now that brings back memories, Charlotte. My sisters used to make these by the truckload on Saturdays...never me, for some reason. I made them once shortly after we were married...had the youth group over devour them. Maybe I'll have to try them sometime for old-time's sake!

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  6. thanks for these sites they look yummy, yummy, i can't wait to try them. i know they will be a hit with my family. you are sooooo talented....i should know.

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  7. I love making doughnuts and my husband loves eating them :) I usually use mashed potatoes in mine, keeps them fresh longer. Also, don't be afraid to freeze them. When I make doughnuts I put bags of them in the freezer (to keep DH from eating them all at once). Just let them thaw (DH microwaves them) and enjoy again!

    I'll have to give this recipe a try too.

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  8. These were so delicious! My family LOVED them! Thank you for sharing!
    - Shannon

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  9. ok this is the first time im going to try this,ive alwys wanted a easy recipie and i know the kids and gran kids will love em...thanks Charlette

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  10. Ladies, Does anyone have a whole wheat donut recipe. We used to get them in Pennsylvania and can no longer find them. Thanks. Love your blog. Tina

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  11. my best suggestion regarding whole wheat doughnuts would be to substitute some whole wheat for the white flour. I personally have never tried that, if you do let us know how it works out.

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  12. We're gearing up for the last day of school (yahoo!, and also sob) and thinking of giving this doughnut party a try ourselves. Doughnuts are an unknown territory for me. The glaze; Do you dip the doughnut right in, the whole thing, just the top? Or pour it on? Hahaha. I'm so confused; It's like I've never eaten a doughnut before.
    Thanks,Brianne

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    Replies
    1. Branne, you dip the doughnuts in the glaze. Very yummy!

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  13. My doughnut memories as a child growing up in Puerto Rico were of sugar sprinkled doughnuts. The dough had a hint of nutmeg. The sugar sprinkled doughnuts I can find today use superfine sugar. Not the same, I liked the bigger crunchiness of the grains of sugar when you bit into it. It's time for me to make my own, thank you!

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