Country Chatter

When it snowed, my mother often made doughnuts. A low pressure system along with a toasty warm house makes perfect conditions for extra light yeast breads. When it snows, I always get the itch to make something using yeast. I just have too, it is in my genes! Today broke cold with freezing rain, sleet and snow. Even though the mess only lasted for the morning and didn’t amount to much, it was enough for me to want to make doughnuts.

After lunch, granddaughters Emily and Lauren came over and helped me with the project.

 These doughnuts are so light and soft you can hardly handle them!

While the doughnuts were rising we played Mancala.

Lauren did the frying.

Oh, yes, we always make the “holes”.

Doughnuts fried and ready to glaze. We always glaze immediately after frying while they are still hot.

Emily did the glazing.

And I made the batches of glaze and packaged the doughnuts.

When we were all done, we sat down and had a feast.

The recipe I use came from a dear friend, Gladys Harman. I have never found a recipe that I like any better. This is also my mother’s favorite. So, when I make doughnuts, it is a fun trip down memory lane.

Doughnuts

Dough:

Mix together in my large Kitchen Aid mixer bowl: Let set a few minutes until mixture is bubbly.

• 4 c. warm water
• 1 c. sugar
• 6 T. or 6 pkgs of instant yeast

Add:

• 1-1/2 cup (3 sticks) melted margarine
• 3 tsp. salt
• 3 tsp. mace (This is a spice. It is optional but we love the flavor-it’s what makes these doughnuts so special)
• 4 beaten eggs
• 14 c. bread flour (approximate)

I start with 6-7 cups of flour and beat on high for several minutes until the dough gets very elastic.  Slow the speed and gradually add as much flour as your mixer can handle. I dump the dough into a very large metal mixing bowl and finish by hand. Cover with several tablespoons of vegetable oil. Cover with a cloth and let rise 1 hour or until double in size.

Divide the dough into 4 or 5 pieces and roll into a rectangle about 1/2 ” thick on a floured counter top.  I use my card table (so I can move it close to the stove when I am ready to fry), covered with a cloth sprinkled with flour to lay my cutout doughnuts on. Let rise until double, approximately 30-40 mins.

Fry the doughnuts in hot oil (375 degrees) until golden brown, flip, and fry the other side. I like using my cast iron skillet.  Lay the fried doughnuts on a tray covered with paper towels to help absorb the oil.

A tip to help fry the “holes”… do not fry with the large doughnuts, fry the small ones by themselves. Put as many in the skillet as you can and stir constantly while they are frying.  You can not fry one side and flip them. They will not stay flipped.

This is a large recipe and makes about 10 dozen very soft doughnuts-depending on the size dough cutter you use.

These are my two favorite doughnut cutters:  Either one can be purchased on line.

This one is 2-5/8″ diameter and I have used it for years. Makes a small nice-size doughnut.

 I just got this one and it is 3.5″ diameter and makes a doughnut about the same size as a Krispy Creme. I love the larger size but you have to be careful when frying this one that your oil is not too hot or they fry too quickly and the inside of the doughnut is doughy-not quite done.

Glaze:

Mix together In a pint size glass measuring cup and let soak at least five minutes: (I like to use my hand beaters to mix it together).

• 1/2 cup cold water
• 1 pkg plain Knox gelatin

I use by double boiler pan to dip. When the water in the bottom pan comes to a boil I turn it down on  and add:

• The water/gelatin mix
• 1 box (1#) of XXX sugar
• A few drops of vanilla flavoring
• A few shakes of salt from the salt shaker.

Mix with hand beaters until mixed together and smooth.  You can start dipping the doughnuts immediately. I lay the doughnuts on a wire rack on a cookie sheet to dry.

You will need to make the glaze about 3 times to dip all the doughnuts and “holes”. As soon as I put the first batch into the double boiler pan, I get the water/gelatin mix started for the next batch.

A doughnut secret:

Always freeze the doughnuts after making even if you are going to eat them the next day, as the glaze tends to soak into the doughnuts making them stale. When ready to serve, remove from freezer, and zap in the microwave. Fix yourself a cup of coffee and enjoy.