Speedy Donuts

Tonight the Beehive Class came over to learn how to make donuts.  Years ago when I was in Young Women's  Margaret Vickery taught me how to make these donuts.  I have been making them every since.  Definitely one of my all time favorite recipes!!  We had a good time, ate a lot of donuts and the girls took them home to their families too!!  They are making recipe books so I made this handout for them to put in their books.

Speedy Donuts   (Makes 2 to 3 dozen)                                                      

½ c. warm water, but not too warm
2 T. yeast + a pinch of sugar
1 c. scalded milk
½ c. shortening
2 eggs
¼ c. sugar
2 t. salt
4 ½  to 5 ½ heaping c. flour (I prefer BREAD flour)
Oil for frying

In a 1 cup measure place warm water, yeast & sugar.  Stir & set aside to allow the yeast to work.
Scald the milk in a small saucepan over medium heat until the milk starts to bubble around the outer edge of the pan & a skin starts to from (do not boil).  Remove from heat and add the shortening and stir until melted.  Set aside.
Place in Mixing bowl:  eggs, sugar, salt & 4 ½ c. flour.  Pour yeast mixture over & mix slightly.  Then add the scalded milk mixture.  Beat well until dough is smooth & elastic.  Add more flour ONLY if very sticky.
Let dough rise about 30 minutes.  Spray counter & roll out dough about ½ to ¾ inch thick and cut with doughnut cutter and place on cookie sheet.  Allow to rise again (can place in warm oven to speed this up = heat to 170 degrees and turn oven OFF).
Preheat oil in electric frying pan to 375.  Fry doughnuts until golden brown on each side.  Place on paper towels on cooling rack to cool.  Glaze while warm but not hot.

Glaze (enough for 2 batches)

2 lbs. powdered sugar
¾ c. water
1 T. vanilla
¼ t. salt

Stir together.  Add more water or powdered sugar as needed for desired consistency.  Brush glaze on with a pastry brush on both sides.  This is the messy part!!  Place on cooling rack with waxed paper underneath it until glaze is set.  Serve!
Note:  Donuts are best the day they are made!!  However, leftovers can be reheated in the microwave for about 8 to 10 seconds.

Easy 15 minute Maple Bars

1 8-count can refrigerated Grand Homestyle Buttermilk biscuit dough
2 c. canola oil, for frying
1/4 c. butter
1/2 cup brown sugar
3 T. milk
1 T. corn syrup
2 t. maple extract
2 c. powdered sugar

Pour 2 cups of canola oil into an electric fry pan & heat to 375.
Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.
In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.
Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.
Once oil is ready, drop bars in 2 at a time. Let cook for about 1 minute, then turn and cook an additional 1 minute on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown. Frost with maple frosting.

Note:  this maple frosting can also be used to frost the Speedy Donuts!!