This recipe comes from my sister-in-law, Erika. (Also very similar to one I found in the Mennonite Treasury pg 46) On this post I halved Erika's recipe for a first try and it is a good size, yielding about 30 donuts plus donut holes. If there are teenage boys in the crowd, I'd double it.
- 2 cups milk, scalded
- 1 tsp salt
- 1/2 cup butter
- 1 cup cold water
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla
- 6 -7 cups flour, divided
- 1/1/2 Tbsp instant yeast
- 1 liter / quart oil for cooking
- Scald milk with salt. Add butter to melt and then 1 cup cold water to cool down the hot liquids.
- In large mixing bowl, beat eggs and sugar.
- Slowly (at first) add warm liquids and vanilla.
- Stir in 2 cups flour and yeast, then the rest of the flour, kneading to make a soft dough. (Sticky but manageable with a dusting of flour.)
- Cover and let rise for half an hour or until double in size.
- Divide in half and turn onto floured surface and gently roll out to about 1/2 inch thick.
- Cut with floured donut cutter, and let rest on flour dusted cookie sheets about 15 - 20 minutes.
- In heavy fry pan or electric fryer, heat oil to 375 F. (Hint; place a few kernels of popping corn in oil and once they pop the oil is hot)
- Fry, turning once and lift out with tongs or two forks onto paper towel lined pan.
- I had a small bowl of cinnamon sugar on hand to dip them, as they came out or while still warm. You can also ice with chocolate frosting and sprinkles ( 3 cups icing sugar, 1 Tbps soft butter, 3 Tbps cocoa and milk to make a spreadable consistency) or dip them in a sugar glaze.