Alleluia school is back in session!!! I can finally get more done in a day without having to hear “I’m bored”, “I’ve got nothing to do”, “play with us”, or my favourite “entertain us”. Nobody told me that when you had kids you were to entertain them 24-7, not sure I would have signed up.
But now they are back at school and I can go back to doing what I love to do, test recipes. So what sparked this attempt?? As a Canadian, we love our donuts and this week news spread like wild fire about Burger King buying a Canadian icon, Tim Hortons or Timmies as we call it. Now this could mean that Timmies might come farther south and I’d be down with that. I love me my Timmies.
So that being said, I was craving some donuts. I’ve never made fried dough donuts before and since the kids were gone, this was my chance.
I made the dough on Tuesday, as it requires to be chilled for 24 hours. Of course, I was anxious and after 3 hours of chilling I pulled off some dough and tried to make some. Bad idea, they didn’t rise much and I burned the crap out of them. I stepped away and left the rest in the fridge over night.
The next morning I took the dough out to proof and then I rolled it out and cut the donuts and let them rise. This is my kryptonite, I hate waiting. But the waiting paid off. The donuts doubled in size and when I fried them up, they turned out perfect. Apparently you shouldn’t guess when the donuts are done, timing is everything.
- 1.5 tablespoons active dry yeast
- 1 cups granulated sugar
- 2.5 cup cold milk
- 8 cup flour, plus more for dusting
- 1 tablespoons salt
- 2 whole eggs
- 2 ounces egg yolks
- 1.5 cups shortening
- Add all ingredients in order to bowl of a stand mixer. Using a dough hook, turn on low and mix until dough becomes smooth and elastic (15-20 minutes)
- Put dough into a greased bowl. Cover and refrigerate overnight.
- Take out of fridge and let come to room temperature (about two hours). Don’t rush, trust me.
- Roll out on floured surface and cut out donuts using either a donut cutter or two round cutters (3” and 1”). Cover and let proof one hour in dry warm spot.
- Preheat 6 cups canola oil in a dutch oven or deep fryer. Use a candy thermometer to monitor the temperature. Don’t let the oil get hotter than 350 degrees.
- Fry one or two at a time. If too many, the oil temperature will drop. Fry each donut 45-60 seconds per side. They should be a beautiful golden brown colour.
- Remove from oil and let sit on paper towel to drain. Continue until all donuts and holes are done.
- While still warm, the donuts can then be dipped in vanilla bean glaze or cinnamon sugar.
- Enjoy! Lets just say I ate a few of these.
Vanilla Bean Glaze
- 3 cups confectioners sugar
- 1/3 cup milk
- 2 tsp vanilla bean paste
- Whisk together until combined. If too thick, add more milk; if too thin, add more sugar.
- 2 cups sugar
- 1/4 cup cinnamon
- Mix together until combined.
So what did the kids think? Abby loved them, even brought a few friends over to try. Rowan decided she didn’t want to try and asked for cheesies. We joke that Rowan isn’t a true Canadian, she’s been in the US longer than she lived in Canada, hence why she doesn’t appreciate a really good donut.
I also offered them to friends on our street because I made a double recipe, so I had a few lying around. They got thumbs up all around. Even the guys who came to clean the carpets gave them 4 thumbs up. So I’ll say success all around.
So these are a must!
Thanks for looking!