Because Doughnuts are Perfect for Celebrating!

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Today marks Joel and my fifth anniversary! Some days it’s hard to believe we have been married for five years and others it seems like just yesterday! Here we are on the big day!
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A lot has happened since then.

We moved to Minnesota and bought our first house.
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We brought the most amazing, crazy, wild man into the world.
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We moved back to Nebraska, our {hopefully} forever home.
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And I’m working on growing this little peanut.
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We’re pretty blessed if you ask me.
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So, I made one of our favorite, indulgent breakfasts to celebrate….doughnuts! This was my first attempt at homemade doughnuts and they turned out pretty delicious if I do say so myself. I have to tell you though, they are a lot of work. Especially when you have a toddler that just isn’t that into it. He wanted to play trains dang it and he wanted me to watch him while he did. So, they probably took twice as long as they should have. Maybe they really aren’t that much work. Either way, the time and effort was absolutely worthy of the celebration!
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Happy Anniversary Joel! I love you for everything that you are so here’s to another 5 (x 500) years together!

Doughnuts {with Pink Almond or Chocolate Glaze}
recipe from Joy the Baker

For the Doughnuts:
3 tablespoons (four ¼ ounce packages) active dry yeast
1 cup warm water (about 105 degrees F)
½ cup granulated sugar, plus 1 tablespoon granulated sugar
½ teaspoon baking powder
½ teaspoon fresh ground nutmeg
2 teaspoons iodized salt
4 to 4 ½ cups bread flour, plus more for dusting, rolling, and cutting
¼ cup vegetable shortening
3 large egg yolks
½ teaspoon pure vanilla extract
canola oil for frying
toasted coconut for topping

For the Pink Almond Glaze*:
4 cups sifted powdered sugar
2 teaspoons light corn syrup
¼ teaspoons salt
1/2 teaspoon pure almond extract
1 to 3 drops red or pink food coloring
scant 1/3 cup hot water, plus more if necessary

For the Chocolate Glaze*:
recipe from Alton Brown

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

1. Mix together the yeast, water and 1 Tablespoon of sugar in the bowl of your mixer and let stand for about 5 minutes or until foamy. Meanwhile, mix together the remaining sugar, baking powder, nutmeg, salt and 4 cups of bread flour in a large bowl.

2. Break the shortening into pieces and add to the mixer bowl with the yeast mixture. Add in egg yolks and vanilla until combined (little bits of the shortening will still be visible).

3. Add flour, 1/3 at a time, mixing well after each addition. Switch to the dough hook and mix until all visible flour disappears. Knead for 2 minutes, until it no longer sticks to the sides or bottom of the bowl.

4. Place dough onto a flour dusted baking sheet, cover with a towel and let rise in a warm place until doubled in size, about an hour.

5. Transfer to a floured work surface and roll to 1/2 inch thickness. Cut with doughnut cutter (or get creative and use a biscuit cutter and the big end of a large piping tip like I did). Place cut doughnuts and doughnuts holes back onto floured baking sheets. Cover and let rise again, for 30-45 minutes.

6. Heat 2 inches of oil in a heavy bottomed saucepan to 350 degrees F. Fry doughnuts, being careful not to overcrowd the pan, for about 30 seconds per side or until golden brown. Remove to a paper towel lined plate to drain. Cool completely before glazing.

7. For the pink almond glaze: Place the sugar, corn syrup, salt, and vanilla in a large mixing bowl.  Add the food coloring and hot water and whisk to incorporate. If the mixture is too thick to easily dip doughnuts, add more hot water 1 teaspoon at a time.

8. For the chocolate glaze: Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth.

9. Dip one side of the doughnuts immediately into the prepared glaze(s) and sprinkle with toasted coconut, sprinkles or leave them plain. Allow glaze to set for 15 minutes (we totally didn’t do this but the recipes state that you should).

*I halved each recipe when I made them so we could have a variety. So, if you are making both do that. If you are only making one glaze, make the full recipe.

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