Sugar Coated Doughnuts

For the past few days, I've had a cold that just doesn't want to go away. It's driving me crazy. Coughing, sneezing, coughing, sneezing; it never ends. Whats worst is that the family keeps getting the cold, giving to someone else, then it coming back. Just a back and forth kind of thing. Even though I was kind of sick, I wanted to have something homemade and something that would really make me feel good (if just a little). I had my little brother do a lot for me (being that I'm sick) and he did a pretty good job if I say so myself.

You know, It's always good to have something that you love to eat (even if you've eaten thousands of times!). These doughnuts have a sugar coated that really makes these so delicious! If you wanted to, you could change these into cinnamon sugar doughnuts by replaces 1/2 cup of the sugar with 1/2 cup of cinnamon (a lot of cinnamon, I know). Cinnamon Sugar Doughnuts are just as good as these. However, we made these, and they made me feel a little better :]

Recipe

2 1/2 tsp. yeast
1 cup water at 120 degrees F (use a candy thermometer)
4 1/2 cups flour
10 tbsp. butter, softened
2/3 cups sugar
3 eggs
2 1/2 tsp. vanilla
Zest of 1 lemon
1 tsp. salt
Canola or vegetable oil for frying
3 1/2 cups sugar (for coating donuts)


1. In a large bowl, sprinkle the yeast on the water and let stand for 5 minutes, or until bubbles form. Combine the yeast mixture with 1 cup flour, stirring until mixture is smooth. Cover with plastic and let sit in a warm place for 30 to 60 minutes, until mixture has risen.

2. Meanwhile, using the paddle attachment or dough hook of an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs 1 at a time and beat for 1 minute after each addition. Add vanilla, zest, and salt to butter mixture. When yeast and flour mixture has risen, add to the butter mixture in the mixer and slowly add the remaining 3 1/2 cups flour. Combine until dough forms a ball on the paddle or dough hook (the dough should pull cleanly from side of the bowl). Place dough in a stainless steel bowl for 1 1/2 to 2 hours and allow to double in size.

3. Punch down dough and place in refrigerator overnight or for at least 3 hours. Turn chilled dough out onto well-floured board. Roll to 1/2 inch thickness and cut out donuts with 2-inch round cutters. Use a 1-inch cutter to cut out center. Let cut doughnuts rest on a floured board for 30 minutes or until soft and puffy.

4. Fry until golden brown in a cast iron skillet, electric frying pan, or portable deep fryer in 2 inches of oil heated to 350 degrees. Turn the doughnuts only once (it will take a much shorter time for the second side to turn golden brown).

5. Drain on paper towels, then dip both sides in sugar. Serve right away.