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.

Pumpkin Doughnuts

Pumpkin still remains in my mind during this lovely fall season. Nothing better than the smell of pumpkin and aromatic spices to make you smile when it's nice and cool out. Like on this beautiful morning!

The idea just really pop to me. I mean, seriously, whats not better than doughnuts in the morning? I mean, doughnuts aren't something that should necessarily be eaten everyday, but it's always good to have one from time to time, yea? To make it a better and much more satisfying choice for breakfast, make it into one that for sure will leave you thinking of fall!

I found the recipe from a site I like to visit often, epicurious.com. It's really a must try recipe. Would make a great morning treat during this season. So do try! It's a recipe everyone in my house loved!

Recipe

Doughnuts

3 1/2 cups all purpose flour
4 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 cup sugar
3 tbsp. butter, room temperature
1 large egg
2 large egg yolks
1 tap. vanilla extract
1/2 cup plus 1 tbsp. buttermilk
1 cup canned pure pumpkin
Canola oil (for deep-frying)

Powdered Sugar Glaze

2 cups powdered sugar
Whipping cream


1. For the doughnuts, whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

2. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

3. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

4. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes.

5. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

6. For the sugar glaze, whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.