Speedy Donuts....little batch & big batch....all the toppings

My all time favorite doughnut recipe......came from Margaret Vickery years ago.  

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) X 2

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. 

Speedy Donuts x 4......in the BIG mixer

Place in 8 c. measure:

2 c. warm water

1/2 c. yeast

1 T. sugar

Stir & let sit.

In another 8 c. measure:

4 c. milk, scalded in the microwave (on high  stirring 2 or 3 times until milk reaches 185 to 195 degrees)

I did 3:33 x 2 + 1 minute

After milk is scalded stir in:

2 c. Crisco Shortening

Stir until melted & set aside.

Place in mixer bowl:

10 eggs

1 c. sugar

2 T. + 2 t. salt

16 to 18 c. bread flour (start with 16 c. and add more as needed)  

Pour in the yeast mixture and mix slightly, using the DOUGH HOOK.

Add the scalded milk mixture and beat well, until dough is smooth & elastic.  Add more flour only if needed.

Let rise about 30 minutes.

Roll dough out to 1/2" thickness.  Cut into doughnut shape & place on a sprayed cookie sheet.  Allow to rise again.  A warm oven can be used to speed up this process.

Fry in 375 degree oil on both sides.  Drain on paper towel lined cookie sheet.  Glaze while slightly warm.

GLAZE  (enough for a X 4 batch of dough)

3 lb. powdered sugar

1 c. water

2 T. vanilla

1/2 t. salt

Stir well.  Add more powdered sugar OR water until desire consistency is achieved.

Maple Glaze   or X 4

1/4 cup butter   1 c.

1/2 cup brown sugar   2 c.

3 TBSP milk      ¾ c.

1 TBSP corn syrup    ¼ c.

2 tsp maple extract  2 ½ T.

2 cups powdered sugar   8 c. 

In a small or large 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.

Chocolate frosting   or X 3

1/3 c. butter   1 c. 

4 oz. milk chocolate or semi-sweet chocolate chips    12 oz. 

2 c. powdered sugar    6 c.

1 1/2 t. vanilla   1 ½ T. 

4-6 T. hot water    1 c. (more as needed)  

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.

Stir in powdered sugar and vanilla until smooth.

Stir in water 1 tablespoon at a time, until desired consistency.

for mutual donut bar.....I made a X2 batch of glaze  and a X4 batch of Maple & X3 batch of Chocolate....a variety of sprinkles......had plenty of everything.

Speedy Donuts x 4

Since I got my BIG mixer this Halloween I decided I needed to figure out how to make one big batch of donuts for my Trick or Treaters!!  I made a few changes but mostly 4 times my regular version.

Speedy Donuts x 4
Place in 8 c. measure:
2 c. warm water
1/2 c. yeast
1 T. sugar
Stir & let sit.
In another 8 c. measure:
4 c. milk, scalded in the microwave (on high  stirring 2 or 3 times until milk reaches 185 to 195 degrees)
I did 3:33 x 2 + 1 minutes
After milk is scalded stir in:
2 c. Crisco Shortening
Stir until melted and set aside.
Place in mixer bowl:
10 eggs
1 c. sugar
2 T. + 2 t. salt
16 to 18 c. bread flour
Pour in the yeast mixture and mix slightly, using the DOUGH HOOK.
Add the scalded milk mixture and beat well, until dough is smooth and elastic.  Add more flour only if needed.
Let rise about 30 minutes.
Roll dough out to 1/2" thickness.  Cut into doughnut shape and place on a sprayed cookie sheet.  Allow to rise again.  A warm oven can be used to speed up this process.
Fry in 375 degree oil on both sides.  Drain on paper towel lined cookie sheet.  Glaze while slightly warm.

GLAZE
3 lb. powdered sugar
1 c. water
2 T. vanilla
1/2 t. salt
Stir well.  Add more powdered sugar OR water until desire consistency is achieved.

Pumpkin Blossom Cookies......with a Kiss

Pumpkin Blossom Cookies with a Kiss
1/2 c. butter
½ c. shortening
1 c. sugar
½ c. brown sugar
¾ c. pumpkin puree
1 large egg
4 c. flour
2 t. baking powder
1 t. baking soda
½ t. salt
1 t. cinnamon
Additional sugar for rolling
60 Hershey kisses

In a large bowl, cream together butter, shortening, sugar and brown sugar.
Mix in pumpkin puree and egg.
In a separate bowl, sift together flour, baking powder, soda, salt and cinnamon. Add dry ingredients to pumpkin mixture.
Roll dough into 1-inch balls and roll in additional sugar.
Place dough on ungreased cookie sheets and bake at 400 for 7-9 minutes, or until lightly browned.
Remove from the oven and gently press a Hershey's Kiss into the center of each cookie.
Let cool completely

Halloween Popcorn

Halloween Popcorn
2 bags microwave popcorn, popped  or 1/2 c. popcorn, popped in hot air popper
1 bag candy corn
16-ounce package white chocolate bark
Halloween sprinkles
wax paper

Place the popped popcorn and candy corn in a very large bowl (you need plenty of room to stir the popcorn). Melt the white chocolate bark in the microwave in 30 second increments, stirring each time, until melted. Drizzle over the popcorn and candy corn and stir to coat each piece of popcorn. Pour the mixture over wax paper and spread into an even layer. Sprinkle with Halloween sprinkles and allow to cool for at least 15-30 minutes. Break into pieces. Serves 6-8.

Halloween Pumpkin Carving Info

With Halloween coming up, you might want to know this.....

After you scoop out and carve your pumpkin, dip it in a large container of bleach and water (use a 1 tsp:1 gal mix). The bleach will kill bacteria and help your pumpkin stay fresh longer. Once completely dry, (drain upside down), add 2 tablespoon of vinegar and 1 teaspoon of lemon juice to a quart of water. Brush this solution onto your pumpkin to keep it looking fresh for weeks.”

♥✿´¯`*•.¸¸✿Happy Halloween♥✿´¯`*•.¸¸✿

Homemade Krispy Kremes

Not sure I'll ever use this.....but just in case I want to try a new donut recipe it will be here waiting for me.

Homemade Krispy Kremes — Yes, this is the actual recipe! 
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Recipe via "Now You're Cook'in"

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Speedy Donuts

Today's the day!!!!   I make 4 or 5 batches of these every year for Halloween!!! Zeb holds the record
for eating the most!!! He & Adam are usually my first Trick or Treaters. When Lacey was 1 she called these "Cookie Dough" and they are her all time favorite treat.  I got this recipe from Margaret Vickery years ago.  Hope you enjoy it too!!   HaPpY HallOweeN!!!!
This picture was right side up once.....



SPEEDY DONUTS
1/2 c. warm water, but not too warm
2 T. dry yeast
pinch of sugar
1 c. scalded, milk
1/2 c. shortening
2 eggs
1/4 c. sugar
2 t. salt
4 1/2 c. flour
oil for frying, at least 1" deep
Glaze
3 T. water
2 c. powdered sugar
1/2 to 1 t. vanilla
In 1 cup measure place warm water, yeast and a few grains of sugar. Set aside and 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 next to the pan and a skin starts to form (do not boil). Then remove from heat and add the shortening. Stir until melted. Set aside.  Place in mixing bowl: eggs, sugar, salt, & flour. Pour yeast mixture over and mix slightly. Then add the scalded milk mixture. Beat well until dough is smooth and elastic. (Add more flour only if very sticky) Let dough rise about 30 minutes. Roll out dough about 1/2" to 3/4" 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 200° and then 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. Make glaze by mixing together water, powdered sugar, and vanilla. Add more water or powdered sugar to reach desired consistency - not too thin - not too thick. While still slightly warm glaze the doughnuts on both sides. (I usually use a pastry brush for this) Return to cooling rack until glaze is set. Serve.
These are best when fresh!! Leftovers can be reheated the next day in the microwave for about 10 seconds. Makes about 2 dozen.