Last week I mixed up Grandma's Yeast Donuts and they have happily sat sealed in a plastic bowl in my refrigerator until today. I have not been inclined to finish them what with unexpected as well as expected guests and lots of family activities! Here is the link to my recipe:
thehiddenpantry.blogspot.com/2014/06/grandmas-yeast-donuts.html
Today after a nap I got the bowl of dough and left it to sit about an hour to come to room temperature. Next half of the dough was easily rolled to about 1/4" and cut into the traditional donut shape. Then I rolled the second half and placed the shaped dough onto a well buttered cookie sheet and covered with a clean tea towel.
They were doubled in size in 45-55 minutes and ready for the fry! The lower portion of my cast iron dutch oven seemed a good vessel in which to fry so I poured grape seed oil to a depth of 3" and lit the flame. (I just like grape seed oil but any good oil is fine.)
It took a little time to preheat the oil but then it did do a beautiful job. The frying went very quickly at 350 degrees F. Perhaps taking a minute and a half at the most per side.
Then they were a beautifully puffed golden brown. As they finished I placed them on a second cookie sheet with a cooking rack placed inside to rest.
While warm using powdered sugar and a sieve they were generously sprinkled with powdered sugar then turned and sprinkled again to perfection!
Yield one dozen large, delicious, warm old fashioned yeast donuts.
1 comment:
Oh my! I am drooling.. my family is trying to convince me to try gf and allergen free donut making- but though I am confident I could create something delicious I fear I would be chained to the stove making them daily! :-)
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