Subj : Happy Hannukah - 14
To   : All
From : Dave Drum
Date : Mon Dec 19 2022 17:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vanilla-Glazed Yeast Donuts
Categories: Breads, Snacks
     Yield: 18 servings

   1/2 oz (2 env) active dry yeast
   1/2 c  Sugar
 1 1/2 c  Milk; scalded, cooled
     1 ts Kosher salt
     2 lg Eggs
     6 tb Vegetable shortening; more
          - for greasing
     5 c  (950 g) A-P flour; sifted,
          - more for dusting
          Oil; for frying
    10 tb Unsalted butter
   1/3 c  Evaporated milk
 2 1/2 ts Vanilla extract
 2 1/2 c  Confectioners' sugar

 Combine yeast, 1 tbsp. sugar, and 6 tbsp. water heated
 to 115ºF/46ºC in the bowl of a stand mixer fitted with
 a\ paddle attachment; let sit until foamy, about 10
 minutes. Add remaining sugar, plus milk, salt, eggs, and
 shortening; mix until combined. With the motor running,
 slowly add flour; beat until dough is smooth. Transfer
 to a lightly greased bowl and cover loosely with plastic
 wrap; set in a warm place until doubled in size, about 1
     1/2    hours.

 Turn dough onto lightly floured surface; roll dough into
 a 13" round about 1/2" thick. Using floured 3 1/2" and 1
 1/2" ring cutters, cut out donuts and holes; gather and
 reuse scraps. Place on greased parchment paper"lined
 baking sheets, at least 3" apart, and cover loosely with
 plastic wrap; set in a warm place until doubled in size,
 about 45 minutes.

 Heat 2" oil in a 6 qt. saucepan until a deep-fry
 thermometer reads 325ºF/165ºC. Using scissors, cut the
 donuts out of the parchment paper, leaving about 1" of
 paper around the sides of each donut (the paper makes it
 easier to transfer them to frying oil). Working in
 batches, place donuts in oil, paper side up, using tongs
 to peel off and discard paper. Cook, flipping once until
 puffed and golden, about 3-4 minutes. Using a slotted
 spoon, transfer to a baking sheet with a wire rack; let
 cool completely.

 Melt butter in a 1 qt. saucepan over medium-low heat.
 Using a small ladle, skim and discard white film from
 surface. Slowly pour liquid from pan into a bowl,
 leaving sediment behind; let cool 1 minute. Add
 evaporated milk, vanilla, 1/4 cup water, and sugar;
 whisk until smooth. Dip donuts in glaze, coating
 completely; return to wire rack until glaze is set.

 To avoid oily donuts, remember: Fat attracts fat. The
 less you use in your dough, the lighter the donut will
 be after frying. Also go light on flour when rolling out
 dough, and use a brush to remove any excess; loose flour
 particles attract and absorb oil.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

MMMMM

... Take off your hat when you greet a lady. And leave it off forever.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)