One of my most fond memories of my grandmother from Canada, was her doughnuts. She always had them, always so big they had a hard time fitting in the big pickle jar she used to keep them in. They were cinnamon and sugar coated. To this day, they are my favorite one. Just can't find them without making them. The bought ones are too "cake" like. Grams were crispy on the outside and soft on the inside. I'm on a diet that restricts carbs so I haven't had a doughnut for half a year. I've been hankering for one for a long time. Might get one, give half to the dog and then have the other half with a cup of coffee. I think I could live with that.
I thought those were made by aliens from another planet. Well, at least there are still crop circles I can go to and hope to see some nice spaceships.
You know what, that is what my grandmother used. No wonder mine never were the same as Gram's. I don't think Ive ever bought lard. I'll have to look around to see if it is available. You know, most warnings about natural fats have done a 180. What was bad is now good, what was good is now bad. What I am hearing is eat like what your grandparents ate to be healthy.
My wife makes cake style donuts that are just a dollop of batter and deep fried. Shake some cinnamon and sugar on them and I can gain 10 pounds in a single eating.
Doughnut recipe 1/2 cup warm water 2 packs yeast 1/4 ounce pack 3/4 cup warm milk 1 teaspoon white sugar 1/3 cup oil vegetable 1/4 cup white sugar 1 teaspoon salt 2 eggs 4 cups all purpose floor sifted 1/2 teaspoon vanilla extract 1 tablespoon warm water 1 cup confectioners sugar Lard/ shorting for frying about 6 cups Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes. Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat. Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm. Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough. Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes. Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes. Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours. Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour. Heat lard in saucepan to 350 degrees F Drop the doughnuts into the hot oil, cook until the doughnuts are light golden brown, turning once, about 2 minutes. 1 minute on each side mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.
Man I think if I get a pot of lard going in the morning these doughnuts could be very well made in the wee hours while lighting a fire and then letting them hang to drip and crisp over the stove heat.
