The Art of the Donut

Now when I think of donuts, there is one image that immediately comes to mind and don't deny it, you all think of this too...Have you seen another person in this world who would sell their soul for a donut as Homer Simpson would? It's highly doubtful. Now there is another image that comes to mind as well when I think of donuts:

and of course,
With Homer Simpson, Tim Horton and Mr. Kreme on the brain, I went in search of donut recipes, and look at all the goodies I found!

Recipe for Basic Cake Donuts
Easy to mix up with various sprinkles and icings:

4 1/2 c flour
4 tsp baking powder
1 tsp freshly grated nutmeg
1/2 tsp salt
2 eggs
1 c sugar
2 Tbs unsalted butter, melted
1 c milk
1 tsp vanilla

Sift together the dry ingredients.
Beat eggs with sugar until light. Add butter, mil, and vanilla. Add dry ingredients and mix until a soft dough is formed. Do not over mix. If dough is too soft to roll, chill it for an hour.
Roll dough out 3/8 inch thick on a floured surface and cut with donut cutters. Fry in 370 degree oil until golden on both sides, turning once.
Remove from oil, hold over hot oil for a few minutes to drain, and then finish draining on absorbent paper. While still warm shake in sugar, sugar- cinnamon mixture, dip in glaze of choice, or dust with powdered sugar. 3 dozen

French Donuts (Benets)
1 egg
1 pkg yeast
2 Tbs butter
2 Tbs brown sugar
3 cups flour
1/4 tsp salt
After scalding milk, add butter and sugar. Cool to lukewarm. Crumble yeast and dissolve in mixture, add salt and about half the flour to form a batter. Add egg and beat well, add the remaining flour and beat again. Cover and let rise in a warm place until it doubles in bulk.

Knead gently and roll out on well floured board to about 1/4 inch thickness. Cut into rounds, cover again and let rise for about 30 minutes. Cook in deep fat. Drain and sprinkle with powered sugar. Try making them with Refrigerator Biscuits instead

Making Cake Donuts
2 eggs
1 cup sugar
1/4 cup melted shortening
1 cup sour milk or buttermilk Substitutes
4 cups sifted flour
4 tsp baking powder
3/4 tsp. salt
1/4 tsp. soda
1 tsp nutmeg

Mix together eggs, sugar, shortening and milk. Sift all the dry ingredients into wet ingredients and mix well. Roll 1/4 inch thick on floured board and cut with donut cutter. Fry in deep fat on medium heat until light brown. Turn only once. Makes 24 donuts.
Donut Glaze
1/3 cup margarine or butter (5 1/3 Tablespoons)
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water

Combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer. Add the vanilla and hot water. Mix until smooth.

When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

Tips for Perfect Donuts
There are a few tricks and tips that will help you achieve the perfect donut:
• Make sure the oil is hot, 370 Degrees works best for me.
• Don't overload the fryer. Fry only three or four at a time.
• Flip the donuts as the rise to the top and are light golden on the underside, do not over-fry.
• Use the softest dough possible. Refrigerate to keep it workable.
• Use clean oil
• Let finished donuts drain into the fryer for a few minutes before removing them to drain on absorbent paper
• Use the donut cutter in a straight down motion, without twisting.

Or you can watch a master here prepare some for you!

Now pair that up with a cup of coffee and you've got yourself a pretty sweet morning!