will work for donuts

As a follow up from my previous post (see below), I wanted to post the finished bunk beds.

They were completed this past week, and they look great! Nadia is confused as to why she is not yet allowed to sleep on the top bunk. :) (Railings, ladder and mattresses will follow eventually... baby steps)

As a little celebration for finished beds, I attempted making donuts. It was a long morning of work, but I think once or twice a year it's worth it for a fun treat. I've had requests for the recipe, so I'll pin it on the end of this post.

Hovering over hot oil when the ambient temperature is somewhere between 95-100F, is not exactly a thrill I'll want to repeat often - But Phil and Nadia sure appreciated the results.

These yummy little things are best if eaten the same day, we discovered. We saved a few for the morning (after sharing a 1/2 dozen with some friends as well... my recipe turned out way more than 1 dozen!), and they were a major, soggy disappointment.

My happy, hardworking husband, enjoyed his well deserved donut(s) and coffee.

Crispy-Creamy Donuts

Yields about 12 donuts

Ingredients

Donuts:

1 (.25 ounce) envelope active dry yeast

2 tablespoons warm water (105F to 115F)

3/4 cup lukewarm milk

1/4 cup white sugar

1/2 teaspoon salt

1 egg

2 tablespoons and 2 teaspoons shortening

2-1/2 cups all-purpose flour

2+ cups vegetable oil for frying

Glaze:

2 tablespoons and 2 teaspoons butter

1 cup confectioners' sugar

3/4 teaspoon vanilla

2 tablespoons hot water or as needed

Directions

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

In a large bowl, mix together the yeast mixture, milk, sugar, salt, egg, shortening, and 1 cup of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double (about 1 hour). Dough is ready if you touch it, and the indent remains.

Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured donut cutter. Let donuts sit out to rise again until double (about 30-45 minutes). Cover loosely with a cloth.

Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.