Doughnuts

Ah doughnuts, or donuts... Which ever you prefer. Doughnuts are one of the few American classic dishes, and in American fashion they come in every shape, size, color, and flavor. I have seen some pretty obscure doughnuts in my short time here on earth, from doughnut voodoo dolls, to doughnuts covered in bacon, BLEH!

I chose to make doughnuts tonight because I just got a candy thermometer. I was always fearful of making doughnuts without a candy thermometer. The reason for this is that is you need the temperature of the oil to be pretty close to 350. If it varies from this too much you will either get soggy doughnuts or you will end up with uncooked doughnuts.

Personally I like my doughnuts plain. I do not cover them with sugar, glaze, maple stuff, nor baco-bits. Now you are welcome to do this if you desire. If you do coat it with sugary goodness you are going to want to do it while it is cooling. I suggest cooling it on a wire rack for 3-5 minutes then coating it.

Doughnuts

2 tablespoons Yeast
1/4 cup Warm Water
1 1/2 cups Lukewarm Milk
3/4 cups White Sugar
2 teaspoons Salt
2 Eggs
1/3 cup Shortening
5 cups flour

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.

3. Mix for a few minutes.

4. Beat in remaining flour 1/2 cup at a time.

5. Knead for about 5 minutes, until smooth and elastic.

6. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double.

7. Roll dough to 1/2 inch thickness. Cut and let doughnuts sit out to rise while covered.

8. Heat oil in a deep-fryer, large heavy skillet, or pot to 350 degrees.

9. Place doughnut into hot oil. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.

10. Remove from hot oil, to drain on a wire rack.