INGREDIENTS:
Donuts:
3 (1/4 ounce / 7g) packages yeast (I used Rapid Rise yeast)
2 1/4 cups warm water
3/4 cup sugar
1 teaspoon of salt
3 eggs
1/2 cup butter
7 1/2 cups self-rising flour
canola oil for frying
Glaze:
1/4 cup Karo syrup
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons of lukewarm water
1 teaspoon of butter (melted) (Optional)
STEP 1:
In a large mixing bowl, empty the packets of yeast, and add the sugar. Then add the warm water (not too hot or you will kill the yeast) to the yeast and sugar and stir to dissolve them. The yeast will "feed" off of the sugar causing better results for the rising process. Then add your melted butter, salt, and eggs. After all those ingredients have been mixed thoroughly, slowly add the flour in 2 cup increments, stiring until smooth to avoid lumps. You are welcome to use electric beaters if you would like! The dough is going to be sticky but I coated my hands in canola oil and gently worked my dough a few seconds to make sure it was thoroughly mixed. The canola oil also helps the dough separate from the bowl better. Cover the mixing bowl loosely with plastic wrap and let it stand for a full hour to allow it to properly rise.
STEP 2:
Ready to have fun?? Cover your table top (or other flat surface of choice) with wax paper and table it in place. This will make for a super easy cleanup process! Then, dust the wax paper with flour and empty your dough into the floured surface. Grab the dough and flip it to the other side and then gently fold and knead it a max of 3 times. This helps it not be so sticky and have more elasticity. Next, roll out your dough (not too thin!) to about an inch thick. Choose what you want to use as the cutter for the donut; I used a wide-mouthed coffee mug, which was about 3.5-4 inches in diameter. (It is all about your preference!) Next, I used a Starbucks glass container to cut out the middles (I collect the frappe glass containers that you can buy at most convenient stores). You can really use anything, as long as it has a diameter of at least a half an inch. The middles that you cut out are perfect for doughnut holes, so save them in a separate pile!
STEP 3:
Get your fryer out (I use the Fry Daddy electric fryer that my husband purchased for me 2 years ago at Walmart) and fill it with canola oil to the max line (about 3 inches deep) and let it heat up. The correct temperature should be between 350-375 degrees (Fahrenheit).
While you are waiting on your oil to heat up, begin making your glaze (Karo syrup, water, powdered sugar, vanilla, and butter- butter is optional) to dip your donuts in after they are cooled!
STEP 4:
Now you are ready to work the magic! Check your oil to make sure it is ready for frying, by dropping a tiny scrap of dough into the fryer. If the oil bubbles and boils as soon as the dough hits the oil, then it is ready! Using a heat-safe spatula (fryers usually come with a heat-safe dipper), gently lower your doughnut into the oil. Fry each side of the donut for 30 seconds. You are aiming for a warm golden brown color. Do not flip the donut sooner than 30 seconds or the inside will be gooey and uncooked! After the donut is fried on both sides, transfer it to a rack or pan lined with paper towels to allow it to cool and let any excess oil be absorbed by the paper towels. Repeat these steps until you have fried all of your donuts and donut holes.
STEP 5:
You are in the homestretch of enjoying your work!!! Remember the glaze you made? Dip your cooled donuts into the glaze, generously coating the entire surface of the donut and allow the excess icing to drip off before transferring the donuts to a plate lined with wax paper. Repeat until you have coated all your donuts. You may also use powdered sugar or any other coating for your doughnuts if you wish!!
Voilà! Now pat yourself of the back and and enjoy your little taste of heaven! You just made donuts!!!!!!!
