Friday, December 23, 2011

Aunt Doris' Famous Doughnuts





Photobucket


When I was in high school my mom and dad wrote a wonderful family cookbook. I wrote about it here and here when I first began blogging if you want to take a peek.

Many of the recipes in this book are ones that my mom got from other missionaries in Chile. This recipe is from my aunt Doris Dyches. And if you ever try them you will know why they are so famous.


Aunt Doris' Famous Doughnuts

1 cup boiling water
¼ cup sugar
1 ½  tsp. salt
3 Tbsp. shortening
4 cups flour
1 ¼ tsp. yeast
¼ cup water
1 tsp. sugar
1 egg


 
Glaze:

1 box powdered sugar (1 lb.)
½ Cup boiling water (I use milk, no need to boil)
1tsp. vanilla

Mix first 4 ingredients. Dissolve yeast in the  ¼ Cup of water and tsp. of sugar, set aside.
You are supposed to let the water cool down to lukewarm. But what I do is I add 2 cups of flour, mix it in. In a small bowl beat the egg slightly and add it to the water/flour mix. By then the mix is cool enough to safely add the yeast. Stir it in and then add the other 2 cups of flour. Mix well and put it in a large bowl to raise overnight.
In the morning it should be about double. Take the dough and turn on slightly floured surface and knead till glossy (and stretchy). Roll to about ½ inch thickness. If you have a donut cutter great, if not,do what I do. Cut out a circle with a glass, then pinch a hole in the middle and stretch out to look like a donut. Make sure your hole is bigger than you think it should be because it will rise a little and then expand when you fry it.
As you can see here, I like to grease aluminum foil to lay mine on to rise. Let rise for 1 hour. Don't worry if they don't rise much, an hour is enough and a soon as they hit the oil they will expand.

 Photobucket

I like using a fry daddy. They only take a couple of minutes on each side, so be attentive. have your glaze ready. And yes, they are frying, in oil. DO NOT JUDGE ME! They are donuts, you FRY them! OK?


Photobucket 

As soon as you take them out of the oil, plop then straight into the glaze.

Photobucket 

Swirl around, drip, drip.



Photobucket 

And eat, eat.

When you make them make sure you eat the first one because the rest will disappear before you can ask if they were good!

Photobucket

There is only one rule. Don't eat these the same week you have The Best Fettuccine Alfredo Ever. OH CRAP! We are having Lobster and Shrimp Fettuccine Alfredo on Christmas eve. Well, it's Christmas, I guess it will be ok. I mean, I only make these like 2-3 times a year....

Oh wait, there is another rule. Eat them while you still have your pj's on, you know... the "stretchy" ones!


MERRY CHRISTMAS!

3 comments:

  1. Yum! I'm going to be trying these! Thanks for sharing!

    ReplyDelete
  2. Susan,
    These look so delis! I can't wait to try them! Miss you and fun catching up on your blog---hope all is well!
    Much love,
    edie

    ReplyDelete
  3. Hey Susan Just wanted to let you know I'm making these tonight! Wish you all were here to have some!
    Keith

    ReplyDelete