Amish Light As A Feather Doughnuts Recipes

GRANDMA'S LIGHT-AS-A-FEATHER DOUGHNUT RECIPE

Steps:

• Place water into a glass measuring cup and warm until it reaches the temperature of a baby's bottle. Add yeast and allow it to activate until it doubles in size. (You can add a pinch of sugar to help "kick start" and speed-up the activation process if you'd like.)
• In a medium saucepan heat milk, sugar, salt and butter over low heat just until butter is dissolved. Cool to room temperature.
• Gently stir yeast into cooled milk mixture. Add slightly beaten egg.
• Add flour (one cup at a time); incorporate well.
• Sprinkle a light dusting of flour onto dry, flat work surface. Knead dough until it resembles a soft baby's bottom.
• Place ball of dough into a large, lightly buttered mixing bowl and add a light coating of butter to the top of the dough. Cover with a clean tea towel and set in a sunny warm spot in your home.
• When dough has doubled in size, gently punch it in the center with your fist; roll it onto your floured working surface.
• Using a rolling pin, roll dough out to 1/2" thickness. (You may need to add additional sprinkles of flour to prevent sticking.) Cut doughnut shapes out using a doughnut cutter or two different sized biscuit cutters (3-inch and a 1 1/2-inch).
• Place doughnut on baking sheets lined with silicone baking mats or parchment paper. Cover again with tea towel and place back in sunny warm spot.
• When doughnuts have doubled in size, remove tea towel.
• Fry in oil that has been preheated to 375 degrees F. approximately 45 - 55 seconds per side, or until golden brown. Remove doughnuts from oil and immediately place them onto folded paper towels.
• Repeat the frying process for the doughnut holes but shortening the frying time to approx. 30 - 40 seconds.
• In a separarte mixing bowl, combine all glaze ingredients; mix well. Dip each doughnut into the glaze, coating as evenly as possible (dip one, or both sides). Run a long handled spoon through the center of each doughnut, hold it up and allow excess glaze to drip for a couple seconds. Place doughnuts onto cooling rack. (Now is the time to add candy sprinkle, chopped nuts, mini chocolate chips, etc...)
• When the glaze has harden, the doughnuts are ready to serve.

FEATHER-LIGHT DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out on a floured surface to 1/2-in. thickness. Cut with a 3-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes., Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350°; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while still warm.

AMISH DOUGHNUTS RECIPE - (3.7/5)

Steps:

• Doughnuts Add sugar, salt, and margarine to hot milk. Cool to lukewarm. Add yeast and sugar to warm water. Let rise for 5 minutes. Pour both liquids together plus eggs and add flour, After last flour has been added knead for 10 minutes. Let rise 1 hour and knead again. Let rise 1 hour and punch down and roll to 1 /2 inch and cut. Put on floured pan, let rise and deep fat fry at 350. Glaze while still warm MAPLE SYRUP GLAZE In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.