Mmmm...Doughnuts

In honour of the Olympic Games being hosted by Canada and in honour of me being a Canadian we decide to celebrate in true Canada style. We invited a couple friends over the other night to watch the Games and make doughnuts! These were the best homemade doughnuts I've had! By the way, if you are wondering were the Husbands are in these pictures, let's just say they weren't much help until it came to the eating part!

Our friend Alaina and I making the doughnuts.



Looking good!

She would make a good Canadian: "Don't mess with my doughnuts!"

I had to wear my Canada shirt. Go Canada!



We don't have a deep fryer, but a heavy bottom pot works just as good. The only downside to making your own doughnuts? It uses an entire bottle of oil!

Ta-da!

Here's the recipe:

Classic Glazed Doughnuts

1 package (8g) yeast

1/4 cup warm water (about 115*F/47*C)

1 tsp golden corn syrup

1/2 cup milk

1 egg

1/4 cup unsalted butter, melted

3 cups (approx) all-purpose flour

1/4 cup granulated sugar

1 tsp salt

6 cups oil (canola or corn oil work well)

Glaze

1 1/2 cups icing sugar (or as they say in the USA powdered sugar)

1/4 cup golden corn syrup

1/4 cup warm water

1 tbsp unsalted butter, melted

1 tsp vanilla

1. Blend the yeast with the warm water and syrup; let stand for 2 minutes. Whisk the milk with the egg and butter; set aside. Meanwhile, combine flour, sugar and salt in food processor (I don't have a food processor, so I just mixed it with my hands). With the motor running, blend in the yeast and milk mixtures just until the dough begins to form a ball.

2. Turn dough out onto lightly floured surface; knead for 2-3 minutes or until smooth and elastic. Sprinkle with additional flour if necessary to prevent sticking. Cover and let rise for 1 1/2 hours. Punch down dough, cover tightly and refrigerate overnight. (I almost didn't see this part, and was planning on making the dough the day of. Good thing I decided to re-read the recipe!)

3. Roll out the dough on a lightly floured surface until 1/2 inch (1cm) think. Using a 3 1/2 inch (8cm) doughnut cutter, or a large and small round cookie cutter, cut out doughnut shapes. Reroll the scraps once to make additional doughnuts. Cut any remaining dough into doughnut holes. Cover doughnuts with a kitchen towel and let rise in a warm place for 30 minutes (Putting them in your oven with the oven light on creates a warm place).

4. Glaze: Blend together all ingredients, set aside

5. Meanwhile, heat the oil in a wok or dutch oven until it reaches at least 325*F but doesn't exceed 350*F. Gently lower doughnuts, a couple at a time, into the oil. Fry for 3 to 4 minutes per side or until golden brown (Ours seem to take less time, so just watch for them to turn golden brown). Lift from hot oil and dip into glaze to coat. Transfer to rack sitting over a baking tray. Let cool. Makes 8 doughnuts (although we got about a dozen out of this recipe.