Only served when 2" of snow is on the ground! So far, this year, I've made this recipe 16 times over for "doughnut events" in Kelso on January 7th, January 30th, and February 8th. Please let me know if you have any questions, and I hope you enjoy making "Doughnuts in the Snow!"
2 cups warm water
2 tablespoons sugar
2 pkg. yeast
1 cup powdered milk
3 cups bread flour
In a mixing bowl, combine the warm water, sugar, yeast, and powdered milk. Stir in the flour. Cover with plastic wrap and let it rest for 30 minutes. It should look bubbly and expanded. This is referred to as the sponge, and a technique I often use in bread making.
4 tablespoons butter, melted
1 cup sugar
2 eggs, beaten
2 teaspoons salt
4 cups bread flour
Blend the butter, sugar, and eggs into the sponge. Add the salt and flour. This will be a soft dough.
On a floured surface, knead the dough until it's smooth and elastic. Grease a large bowl and place the dough in the bowl, greased side up. Cover the dough with plastic wrap.
If you are making doughnuts today,let the dough rise until doubled. This may take 1 1/2 hours. If you are planning to have doughnuts tomorrow, just place the bowl in the refrigerator overnight. I promise you the dough will rise just fine in the frig! Just be sure to keep it covered.
If you've stored the dough in the frig, you'll need to set it out on the counter to take the chill off first. This may take about an hour, depending on the temperature of your kitchen. The following directions apply to either way you choose to let your dough rise.
On a floured surface, roll the dough out to about 1/2 thick. Cut out the doughnuts, and be sure to save some of the holes! Let the doughnuts rest for about 20 to 30 minutes. I like to lightly cover the doughnuts with a thin kitchen towel.
Using a dependable candy thermometer, heat enough oil or shortening in a heavy skillet to 365 degrees to 375 degrees. There should be several inches of oil in the skillet. A doughnut hole should cook in about 40 seconds if the oil is the right temperature. I tend to fry doughnuts at 365 degrees.
When gently dropping the doughnuts into the oil, set them in raised side down. Flip them over when they float up to the surface; this may be less than one minute, depending on the temperature of your oil. When removing the doughnuts, be sure to set them on paper towels for a few minutes, before adding the glaze.
Here's the glaze recipe:
1 stick butter, melted
3 cups powdered sugar
2 teaspoons vanilla extract
Blend all ingredients together, and add enough hot water to make a thin glaze. I suggest you not make it too thin, as you want the glaze to cover the doughnuts.
The recipe should yield two dozen doughnuts, plus holes. This should be enough glaze for this doughnut recipe.
Note: This is a variation of a recipe from The King Arthur Flour 200th Anniverary Cookbook. It's one of my favorite cookbooks!