Donut Factory.

12 July 2019

During a summer chill out conversation with the kids, I casually mentioned a book my dad read to me during my childhood. While I haven't revisited it in years, I do remember the magic of Homer Price's Donut machine. A casual conversation (with me sketchily remembering very little else about the book other than a fixation on the donut machine!), led to a serious table-wide donut craving. Specifically, we were craving small, crunchy, airy donuts. So, our home became a spontaneous donut making factory a la Homer Price.

1 cup milk
1/2 cup shortening
3/4 cup sugar
1 package yeast
1/4 cup of warm water
1 egg, beaten
3/4 cup mashed potato
5 cups of sifted all purpose flour
oil for frying
extra sugar for covering the cooked donuts

In a saucepan, heat the milk to lukewarm. Turn off the heat and add the shortening. Allow to sit until the shortening is melted. Meanwhile, proof the yeast in the warm water in a large mixing bowl. Add the shortening and milk to the yeast. Add the egg, followed by the mashed potato. The whole mixture will be smooth and liquid. Working cup by cup, add the flour, mixing and finally using your hands to work the last of the flour in. Knead, turning several times until the dough is smooth and elastic. Place in a clean bowl, cover and let rise for 2 hours.

Return and shape the donuts into desired size. Place on a parchment lined baking sheet, cover and allow to rise for an additional hour.

Heat your oil in a heavy bottom pot. When the end of a wooden spoon is inserted into the oil, bubbles should form around the wood rapidly and without hesitation. At this point, your oil is ready. Carefully slide 3-4 donuts into the oil, careful not to crowd. Flip once golden brown, about a minute per side. The longer they cook, the crisper the exterior will be. For a softer donut, cook less. Remove from the oil and place into a bowl of granulated sugar to cover each donut. Remove from sugar and set on a baking rack to cool. Eat warm!

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