What do you do when you’re watching a tense election and have nervous energy to burn? Make old fashioned mini glazed yeast doughnuts! I can’t think of a time when I’m not in the mood for doughnuts. They’re quietly becoming their own food group for me. Since I making doughnuts occurred spontaneously while watching the election, I wasn’t going to spend time researching recipes and testing them. I decided to use the recipe I found on my jar of Red Star yeast. Sometimes you can find the best recipes on the label of some of your favorite products. One of my favorite oatmeal raisin cookie recipes came from the back of the Quaker oatmeal container. But back to the doughnuts.
The dough was super light and fluffy with a hint of vanilla. They reminded me of the doughnuts I had as a child from a bakery around the corner from my house. They were very comforting as I watched the election with anticipation. Of course, I had to add sprinkles for distraction. Unfortunately, I found myself with a platter of doughnuts on my lap eating time like popcorn at a movie. It was definitley a nail biter!
Old Fashioned Mini Glazed Yeast Doughnuts
for the doughnuts
- ½ cup milk
- ¼ cup water
- ¼ cup vegetable oil
- 1 egg (, room temperature)
- 1 teaspoon salt
- 1 teaspoon vanilla
- ¼ cup sugar
- 3 cups all-purpose flour (, divided)
- 2¼ teaspoons (one package) active dry yeast
for the glaze
- 2 cups powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla
- dash of salt
- In the bowl of a stand mixture, combine yeast, 1 cup flour, salt and sugar. In a separate smaller bowl combine milk, water and oil; heat to 120°-130°F.
- Add the liquid mixture to the dry mixture and mix with paddle for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour, switch from a paddle to a dough hook and knead for 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles in size.
- While the dough is rising, combine sifted powdered sugar, milk, vanilla and salt in a small bowl. Set aside.
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 parts. On lightly floured surface, roll each half into a 12 x 6 -inch rectangle. Cut with 2 ½ -inch doughnut cutter. Place on lightly floured cookie sheets. Cover; let rise until indentation remains after touching. In large heavy pot, heat 4 inches of vegetable oil to 400°F. I used my mini deep fryer. Fry doughnuts a few at a time, turning once, until golden brown. Drain on absorbent paper towels. Dip in glaze and place on racks until glaze hardens. Add sprinkles if you want to add a little zazz!
Adapted from Red Star Yeast