Homemade Crispy Cream Doughnuts, perhaps?
Yum.
When fall is in the air, warm, wonderful, homemade doughnuts are on the menu. A number of years ago, I searched for the "perfect" doughnut recipe and came up with this gem. They are easy to make, light as a feather and perfectly crispy on the outside and fluffy on the inside. The one problem that we have found with making our own doughnuts is that our children shun any doughnut that has been out of the fryer for more than 10 minutes! Spoiled kids!!!
Generally, we dip half of the doughnuts in a glaze and frost the other half with maple frosting (my personal favorite). When we have any left over, I don't cover them overnight. When they are covered they seem to get heavy and moist. When we leave them uncovered they stay crispy and light.
They share a great recipe well worth trying -- and even a delicious maple icing!!
Better than Crispy Cream's Doughnuts
1 T Yeast
1 3/4 C lukewarm Water
1/2 C Sugar
1 tsp Salt
2 Eggs
1/3 C Shortening
5 C Flour
Doughnut Glaze
- Dissolve yeast in water. Add sugar, salt, eggs, shortening and 2 cups of flour. Beat on low for 30 seconds, scraping bowl occasionally. Stir in remaining flour until smooth
- Cover and let rise until double (50 to 60 minutes)
- Turn dough onto flour surface - coat lightly with flour. Gently roll dough 1/2" thick with floured rolling pin
- Cut with floured doughnut cutter
- Cover and let rise until double (30 to 40 minutes)
- Heat oil to 350 degrees
- Slide doughnuts into hot oil with a wide spatula
- Turn doughnuts as they rise
- Fry about 1 minute on each side
- Remove from oil
- Dip in glaze
1/3 C Butter
2 C Powdered Sugar
1 1/2 tsp Vanilla
4 - 6 T Hot Water
Maple Frosting
- Heat butter until melted
- Remove heat
- Stir in powdered sugar and vanilla until smooth
- Stir in water, 1 T at a time, until desired consistency
1/2 C Butter
3 C Powdered Sugar
2 tsp Maple Flavoring
- Thoroughly cream butter and powdered sugar
- Add maple flavoring
- Beat until spreading consistency
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