My grandmother taught all of her grandchildren how to bake.
I can recall, from a young age, standing on a kitchen chair so I could reach the counter to help her.
One of the recipes she shared with us was her doughnut recipe.
I am not entirely sure where this one came from, only that it required using the “doughnut stick” — which was a foot-long section of dowel rod that had been used for 50 years to turn the doughnuts while they were frying.
This particular recipe is time-consuming, so make sure you have an entire day blocked out to spend making these delicious pastries.
It’s always better to make it a family affair, like it always was for our family.
- 1/2 cup sugar
- 1 teaspoon salt
- 3/4 cup butter
- 4 eggs
- 2 cup milk
- 2 1/4 ounces dry yeast
- 1 teaspoon vanilla
- 2 cups cake flour
- 5 cups bread flour
With all ingredients at room temperature, begin by dissolving yeast in warm milk containing vanilla.
Remember, when working with yeast, temperature is a very important factor in baking.
In another bowl, cream eggs, butter, sugar, and salt together until light and fluffy. Stir in sifted cake flour.
Add the milk, yeast and vanilla mixture. Blend in bread flour and stir for at least five minutes.
Set the mixture aside and cover with a light towel. Allow it to rise to double in size.
Turn dough out on floured board and knead. Roll to 1/4-inch thickness.
Cut dough with a doughnut cutter. If you do not have a doughnut cutter, use two sizes of glassware.
Lay the rings out on a floured board and put them in a warm place until they double in bulk again.
Deep fry in oil heated to 375 degrees Fahrenheit until golden brown.
Set doughnuts on a cookie cooling rack until they have cooled to a temperature that be touched without gloves.
When they have cooled slightly, dip them in glaze.
- 2 cups powdered sugar
- 1/3 cup milk
Mix powdered sugar and milk together. Stir until all of the lumps are gone.