In the wee hours of the morning, the phrase uttered most often is “Why don’t we have donuts?”

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We have a hard time working up the energy to find a 24-hour donut place, but if we already had these babies in our kitchen, life would be perfect.

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So, I decided to do something about it.

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It was a lot of fun to make and eat these, and because of the rising time, it didn’t take a lot of active effort.

Easy Homemade Donuts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12+
Ingredients
  • ⅛ cup warm water
  • 1 package active dry yeast (or 2¼ teaspoons)
  • ¾ cup warm milk
  • ¼ granulated sugar
  • ½ teaspoon salt
  • 1 room temperature egg
  • ¼ vegetable shortening
  • 3 cups flour
  • Vegetable oil for frying - enough to be 2" deep in your chosen pot/pan
Instructions
  1. In the bowl of a stand mixer sprinkle the yeast over the warm water. Let sit for about five minutes, or until foamy.
  2. Add to that the milk, sugar, salt, egg, shortening, and a half cup of flower. Mix on low for a few minutes.
  3. Add the remaining flower a half cup at a time, allowing it to to mix between each addition.
  4. Mix on medium low for five minutes or until the dough gets smooth and pulls away from the sides. (Add additional flour in sprinkles if dough is too moist and not pulling properly)
  5. Turn onto a floured surface and knead the dough for give more minutes.
  6. Put dough in a oiled bowl, cover with a towel, and place in a warm location. Let sit for about two hours.
  7. Once dough has doubled in size, turn out onto a lightly floured surface.
  8. Cut the dough in half with a knife or pasty cutter, and roll each half into a long thin rope about an inch in diameter. Cut the rope into ½ inch segments.
  9. Take each segment and poke a hole in the center with your finger, and then manipulate to form a donut-like shape.
  10. Once all the donuts are formed on a tray about an inch apart, cover them with a towel and allow to rise for about an hour.
  11. Heat the oil, in a deep pan or a large pot, to 350 degrees.
  12. Using tongs, or a large metal spatula, place the donuts in the oil. Turn them over once the bottoms are a nice golden brown and remove once the entire donut reaches that color.
  13. Place donuts right out of the oil onto a wire rack to cool.
  14. While still warm, donuts can be tossed in powdered sugar or granulated sugar, or they can be dipped into a chocolate ganache or a confectioners sugar glaze.
Notes
Recipe can easily be doubled for a large batch.

 

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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