A plate full of delicious glazed yeast donuts should cheer anybody up on a cold winter day. To work off the calories go shovel snow, that is if you live in snowy Manitoba!
These donuts are a family favorite. They are messy to eat but once you sink your teeth into one of these you won't mind the mess.
- 1 cup milk
- 1/4 cup plus 2 tablespoons butter, softened
- 1/2 cup sugar
- 2 teaspoons salt
- 1 1/4 cups lukewarm water
- 3 eggs, room temperature
- 2 tablespoons instant yeast
- 8 - 8 1/4 cups flour
- Scald milk, stir in butter, sugar, salt, and lukewarm water. Whisk till butter is melted and sugar dissolved.
- Whisk eggs till foamy and add to the warm milk mixture.
- Add 4 cups flour, yeast, and mix well.
- Add the rest of the flour one cup at a time as needed and knead until dough is smooth, just a few minutes will do it. It will still be slightly sticky.
- Place in a covered greased bowl in a warm place and let rise until doubled in bulk approx 25 to 30 minutes. Punch down.
- Divide the dough into 3 balls.
- Roll out each ball to 1/4" to 3/8" thick on a floured surface, using just enough flour so dough doesn't stick to the surface.
- Using a round donut cutter, cut shapes and place on a cookie sheet sprayed with oil, leaving space between each donut for rising. I don't re-roll the scraps, instead just let them rise along with the 'donut holes' and fry them like the donuts. (The fried donut 'scraps' are often grabbed first!)
- Cover with a tea towel and allow donuts to rise 25 minutes.
- Deep fry raised donuts in a a pot of hot oil on medium high heat (375º) till donuts are golden on one side, flip over and fry till golden or done, approx 1 minute on each side. Cut into the first one to check for timing on doneness. I like using my wok for deep frying.
- Glaze while warm and serve.
Sticky Syrupy Glaze:
- 1/2 cup butter
- 1 3/4 cups sugar
- 1/2 cup water
- 1 teaspoon vanilla
- Boil first 3 ingredients for 4 to 5 minutes, till glaze looks syrupy.
- Whisk in vanilla.
- Dip warm donuts in glaze and enjoy!
I only glaze as much as I want to serve, as they are best eaten fresh.
The leftover glaze and unglazed donuts freeze well.
Reheat frozen donuts in 350º oven, checking after a few minutes to make sure they are thawed then dip in reheated glaze.
Sorry I didn't count them but you should get a couple dozen.