>> Monday, January 25, 2010
Yet another favorite from the METHOD archives: You need not adjust your screen. What you're seeing is REAL. Homemade donuts -- perhaps one of the only creations better than homemade bagels! I made these puppies for my parents last year, and they turned out about as authentic as possible. So, I'm going to shut my mouth now and give ya'll the recipe.
(Yeah. It's a long one, but well worth the effort!)
What you'll need . . . (for the doughnut part -- inspired by this recipe)
- One 1/4-ounce package active dry yeast
- 2 tablespoons warm water (98 degrees)
- 3/4 cup warm soy milk (or milk)
- 2-1/2 tablespoons margarine or butter
- 1 egg
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2-3/4 cups all-purpose flour
- 3 cups vegetable or canola oil
- I also added a bit of food coloring for fun
Method . . .
- In a medium bowl, dissolve the yeast in the warm water.
- Add the soy milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
- Add half the flour and mix for 30 seconds.
- Add the remaining flour and knead the dough with flour-dusted hands until smooth.
- Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays.
- Roll out the dough on a heavily floured surface until it's about 1/2 inch thick.
- If you don't have a doughnut cutter, simply use a drinking glass about the same diameter as a 14-ounce can. You should be able to get about 12 to 14 donuts this way.
- Now it's time to get creative -- it's time for the holes! Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.
- Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size (about 30 to 45 minutes).
- Heat the vegetable oil in a large frying pan over medium heat (to about 350 degrees). It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly. I also found it helpful to place a small carrot in the oil while frying -- prevents burning, I've heard.
- Fry each doughnut for about 30 seconds per side, or until light golden brown -- the color is key.
- Cool 5 minutes on paper towels.
What you'll need . . .(NOTE: I found that this made WAY too much glaze, but it's what the original recipe calls for . . . I'd advise making half, but it's up to you.)
- 5 1/3 tablespoons Earth Balance or butter
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
- 1 cup semisweet chocolate chips
Method . . .
- Combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
- Add the vanilla and hot water. Mix until smooth.
- Melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted.
- Add to the plain glaze mixture. Blend until smooth.
- When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.