Soft Glazed Donuts





Be still, my heart...and belly!Hot, fresh, glazed donuts are perfect for satisfying the sweet tooth of this 6-months pregnant lady. They are the bee's knees, I tell ya.And before you protest at the word "donut", let me just say:I KNOW.I know that these are not healthy... not even a tiny bit... that much is obvious the minute I bite into one: the smooth, sugar glaze crackles, my teeth sink into the super soft, pillowy-goodness of the warm donut, and magic occurs.Not. Healthy.... But, oh, so good!are theydarn good?!?Because of all the fat, obviously.... And sugar.Did I mention I was pregnant??Anyway, I made these for my (super-hunky-adorable-manly) husband's birthday yesterday.HAPPY 32nd BIRTHDAY, you luscious man, you!Turning 32 called for a very special treat! (Plus we celebrated with cake AND pie AND ice cream with his family on Wednesday.) I decided these donuts would fit the bill perfectly. It needs to be said that this in not a knock-off of Krispy Kreme... there are about a million"copycat" recipes out there. This recipe is a stand-alone, and it is amazing!So, I whipped up a whole heapin' big bunch of 'em.That's country speak for "a lot."The only tricky part about making these donuts is keeping little kidlet fingers from snatching them before they've had a chance to cool for even two seconds... or maybe that's just my kids... who will look at me with huge innocent brown eyes... and try to deny it... WHILE they lick their sticky fingers.... Oh, yeah.I decided to do cinnamon-sugar donut holes, too.Sweet. Blissful. Sugar rush.The recipe?Of COURSE, I'll share it with you!You can all gain pregnancy sympathy-weight with me, while I grow this little man.You guys are the best!2 Tbsp. active dry yeast1/4 cup lukewarm water1 1/2 cups lukewarm milk1/2 cup sugar1 tsp. salt2 eggs1/3 cup shortening5-6 cups all-purpose flour1 quart canola oil for frying6 cups powdered sugar1/3 cup milk1/4 cup salted butter (melted)In a large mixing bowl (or standing mixer) combine the warm water and yeast. Let sit 10 minutes until bubbly. Add the warm milk, sugar, salt, eggs, shortening, and the flour (starting with 5 cups). Mix thoroughly, adding additional flour as needed until the dough pulls away from the sides on the bowl, and the dough is elastic and smooth; 6-8 minutes. Cover, and let rise until doubled: 60-90 minutes.On a floured surface, roll the dough to 1/4 - 1/2 inch thickness. (Just depends on if you like thicker or thinner donuts.) Cut into desired shapes. (I use a drinking glass, and the lid from the salt shaker... fancy gear, I know.) Roll out extra dough, and cut into desired shapes, or use for donut holes. Cover, and let rise about 30 minutes.While the donuts rise, prepare the glaze by combining the melted butter, milk, and powdered sugar in a large bowl. Whisk until smooth. Set aside.Place a wire rack on top of a cookie sheet. Set aside.In a large, deep, skillet, heat the oil to 325 degrees (not quite the "medium" setting on the stovetop.) Fry the donuts until lightly browned on each side. Using a slotted spoon or spatula, retrieve the donuts, allowing the extra oil to drip back into the skillet.Place the donuts into the glaze bowl, and coat them entirely in the glaze. Set onto the wire rack, allowing the excess glaze to drip off onto the cookie sheet.Serve immediately, or allow to cool ad store in an airtight container. Best when eaten within 3 days.Coat donuts in a cinnamon-sugar mixture, add lemon extract, almond extract, or any number of flavors to the glaze, or fry the donuts in rectangular shapes, add more powdered sugar and maple extract to the glaze, and have maple bars.