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DECK THE HOLIDAY'S: HOMEADE GLAZED DONUT ROUNDS!!

Monday, June 25, 2012

HOMEADE GLAZED DONUT ROUNDS!!

   This recipe comes from www.leannebakes.blogspot.com .  Tell me one person who doesn't like a warm, fresh donut first thing in the morning???    Anyone??   Anyone??  I did'nt think so!!  Make a few dozen of these and enjoy them with your morning coffee or juice!






A few months ago my cousin had a fiesta-themed baby shower, and we got to make some really delicious desserts. One was lime cupcakes, which were great, but the other was churros. I love fried food, and I love churros. They remind me of Disneyland, of the PNE, of fun childhood summers where you get to eat those iconic fair foods in context. And sure, context is everything, but why not bring the fun home?


So this week I did, and made cinnamon sugar-coated and glazed donuts.






Although the churro-making experience was really fun, and the end result amazing, we didn't properly ventilate the kitchen and the smell haunted me for days. I took that lesson to heart, and this time had my kitchen fan on high, and all the doors and windows open. Big difference. My apartment only smelled like a donut shop for a few hours. Unless it's still there and I've just gotten used to the smell-- in which case, shit.







I was going to tell you how surprisingly easy these are to make, but apparently my definition of "easy to make" is eye-roll inducing, so I'll just tell you they aren't so scary after all, and encourage you to give them a try. Plus if you're ever baking and need advice/help, you can always email me or comment and I'll respond as quickly as possible. Think Baking 911.






Recipe


- 8oz plain flour
- 1 1/2oz castor sugar
- 2 tsp dried yeast (I used the same amount of instant yeast)
- 1 egg, beaten
- 1oz butter
- 1/2 tsp salt
- 3 tbsps milk
- 3 tbsps boiling water
- Oil for frying


1. Measure the milk into a measuring jug and then add the boiling water, a teaspoon of the sugar and the yeast. Stir it and leave the jug in a warm place for about 10 minutes till the yeast mixture froths. Put the rest of the sugar, the salt and the flour into a bowl and rub in the butter. Then pour in the beaten egg and frothy yeast mixture and stir and mix to a smooth dough. If it seems a little dry add a teaspoon or so of warm water.

2. Turn the dough out onto a board and knead for about 10 minutes by which time it should feel springy and show slight blisters just under the surface. Return it to the bowl, cover with a damp cloth and leave in a warm place to rise until double in size, about 45 minutes to an hour.

3. When it has risen tip it out onto a board and punch it down to disperse large air bubbles. Divide the dough into 24 equal parts and shape into balls.

4. Once shaped, deep fry in oil until they turn golden brown (about 2 minutes). Do no overcrowd the wok.

5. Drain on kitchen paper before tossing them in a bowl of castor sugar. Or you could use cinnamon or vanilla sugar too. Poke a lolly stick into each ball and out come your Doughnut Pops!





Glaze:


  • 1/3 cup butter
  • 2 cups confectioners' sugar
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons hot water or as needed










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