Soft and pillowy, these donuts are soooo delicious! Crisp on the outside, soft on the inside, and covered in just the right amount of sweet glaze. Just make sure you have other people around or your won't be able to keep yourself from eating the whole batch!
A couple of weeks ago we went to Oregon to visit my parents. My sister drove out with us, and one of my other sisters came out with her family as well. It was pretty fun. After months of staying home and not having plans, it was really nice to just be with people. And to be with my people was especially nice.
We spent most of our time at my parent's house, playing games, making food, working on projects around the house, and just hanging out. We also went on a few hikes while still trying to to social distance from people. Getting out of the walls of our house we've been so confined to lately was really good for us.
One of the things we did while we were there was make donuts. They have been on my list of recipes to try for a while, but if your going to make donuts, it's nice to do it when there are people around to eat them. Making and eating 20 plus donuts is probably not the best idea. So with my family there to share in the eating, we made donuts.
I remember one fall growing up we had cider party. My grandparents had a cider press and the farm I grew up on had a number of apple trees. We had few family friends that came over and we press cider. And my mom made donuts. I don’t remember much about the cider party, but I do remember the donuts my mom made. They were just so yummy. She made spudnuts with maple frosting. So, so good! And since that time I have wanted to make them myself. So this was my chance.
This recipe kind of became a conglomerate of recipes, but I think the biggest influence was from femalefoodie.com. The donuts came out so delicious. They were soft, light, airy, and just so yummy. These are definitely on my list to make again. As long as there are other people around to help me eat them.
Glaze
8 cups confectioners' sugar
1 cup water
4 teaspoon vanilla extract
Beat together all ingredients in the glaze until smooth. Set aside.
4 teaspoons dry active yeast
1/2 cup water
1 pound mashed potatoes
1 1/2 cups milk, slightly warmed
6 1/2 cups canola oil (1/2 cup for dough, 6 cups for frying)
1/2 cup sugar
2 eggs
1 teaspoon salt
8 cups all-purpose flour
Combine yeast and water in a large bowl. Let sit for a few minutes. Add potatoes, milk, 1/2 cup oil, sugar, eggs, and salt. Mix in flour one cup at a time, adding only enough flour until a soft dough forms. Turn out dough onto a lightly floured surface and knead until dough is smooth.
Place in a lightly greased bowl and cover with plastic wrap. Let rise until doubled; about 1 hour. Turn out dough onto a well floured surface. Roll out to about a 1/2 inch thick. Let rise again until doubled in size. Cut into desired shapes.
Heat the remaining oil to about 350 F. Fry donuts until a deep golden brown, flipping donuts over about halfway through. It should take about 2 minutes per side. Be careful not to let the oil get too hot or the donuts will be doughy in the middle.
While warm, dip donuts in glaze. Let cool on wire racks. I think it's helpful to have a paper towel under the rack so that the glaze doesn't drip all over the counter. Enjoy!
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