Doughnuts

Doughnuts are a huge weakness of mine! I would eat them every morning if I could but then I wouldn't be able to fit into my clothes! Having company over is always a good excuse to make doughnuts for breakfast so that's exactly what I did. I set the alarm early so I could make the dough and then went back to bed and snoozed for another hour and a half while the dough did it's initial rise.

You can shake these in cinnamon and sugar, dip into a chocolate ganache, or dip in caramel sauce. I couldn't decide which one I wanted...so I ate one of each!!! Yikes!



Doughnuts
Yield: Makes 20 doughnuts, 2 1/2 oz. each

4 oz. Granulated sugar
0.5 oz. Salt
1 lb. 12 oz. Bread flour
1.5 oz. Dry milk powder
0.02 oz. Cinnamon (1/4 t.)
3 oz. Shortening
5 oz. Eggs (3 eggs)
3 fl. oz. Buttermilk
0.5 fl. oz. Vanilla extract
0.5 oz. Instant Yeast
8 oz. Warm water (100 degrees F.)

1. Combine the sugar, salt, flour, milk powder, cinnamon, and shortening in the bowl of a mixer fitted with a dough hook. Mix briefly to blend the spices throughout the dry mixture. Beat the eggs lightly and then add them to the flour mixture along with the buttermilk and vanilla.

2. Dissolve the yeast in the water and add to the flour. Mix on low speed about 2 to 3 minutes, adding additional flour if needed to make a soft dough. Scrape down the bowl and increase speed to medium. Knead the dough 5 to 7 minutes until it is smooth, soft and elastic.

3. Ferment the dough until doubled, approximately 1 1/2 to 2 hours.

4. Roll the dough out into a rectangle 1/2 inch thick. Cut out individual pieces with a doughnut cutter and place them on lightly floured sheet pans.

5. Portion the remaining dough, then cover and proof until it has increased 75 percent in volume.

6. Fry the doughnuts in batches in deep fat heated to 385 degrees F. Cook until puffed and browned, approximately 1 or 2 minutes. Flip the doughnuts using a long wooden skewer and cook another minute until browned. Remove from the fat and drain on absorbant paper.

7. Toss in sugar and cinnamon or cool slightly before dipping into caramel or chocolate glaze.