Tuesday, April 17, 2012

Donuts - a tradition?

When I was in high school (10+ years ago) I made donuts with a dear family friend, Marcy, while listening to General Conference.  I still think of her every time conference comes around and of the wonderful time we had. 
This weekend, since it was General Conference, I had a friend over to listen to conference and we made delicious donuts; plain, filled with fresh raspberry filling, chocolate filling, and of course.. maple bars with coconut!
   I think it's gonna be tradition..  The first weekend of April and October, I'm gonna have to make fresh donuts while listening to some awesome spiritual messages!!    
It's like a spiritual and physical feast!

Here's the recipe I used!

1 T. yeast
2 c. water
½ c. sugar
1 c. warm mashed potatoes
½ c. shortening
2 eggs
1 T. salt
5-6 c. flour or more

Mix yeast, water, and sugar. Mix shortening, potatoes and eggs. Add all ingredients together and mix until soft but not sticky or stiff.  Place in greased bowl, cover with a towel and let rise to double in bulk, about 1 hour.  Roll out 1/3" thick on floured counter and use a 3” cup to cut. Make hole with finger in the center and stretch to enlarge the hole.  Place donuts on floured cookie sheets and cover with dishtowels. Let them raise 15 minutes.  Fry at 380 degrees in lard.  Place on paper towels absorb grease for 1 minute. Then drop into frosting, take out and let drip on a cooling rack until cool.     Makes 50 donuts.  

2 lb.  (4 c.) powdered sugar
¾ c. hot water
1 T. vanilla or maple extract

To make filled donuts, I roll out the dough 1/4" thick and use the small Pampered Chef 'Cut-n-seal'   to cut out each circle of dough. I then wet my fingertip with water and dampen the edge of the dough. Now place 1 T. of filling in the center. Next, stretch the 2nd piece of dough just a bit and place it on top, and crimp it shut with the 'Cut-n-seal'!!!!  Make sure the edges are sealed, if not all the way, use your fingers to squish the dough so the filling doesn't come out while it's frying.



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