I found some Wheat Montana flour here in Omaha, so I had to buy it! Reminded me of home (I've driven by their farms and factory!).
With further adieu...here's the recipe:
5ish C flour
1/4 C sugar
1 t salt
2 packages yeast
1 C milk
1/4 C really warm water
1 cube butter
I dissolve the yeast in the really warm water and while that is sitting put the milk, butter, sugar, and salt in a glass bowl and microwave it for about a minute. I pour about 4 C of the flour into the mixing bowl (over the water and yeast I've had sitting there) and then pour the hot milk mixture over the top. Using the bread dough attachment (I have a Kitchen Aid) I start it mixing and add the eggs. Then I add whatever more flour seems to be needed to make a soft dough. It'll be slightly sticky.
Then grease the bowl and the dough and cover it with a cloth to rise for 45 minutes to an hour. Once it is risen, I roll out the dough on a floured board and cut it into triangles. For "real" circle shaped doughnuts a doughnut cutter can be used. Our family has always done the triangles--I just love the crispy corners :). Yum!
|For the record: Pizza cutters work much better than knives for this task. I lost mine in the move :(.|
Once the doughnuts are cut out, separate them so they don't rise into each other and cover loosely with a clean cloth. Let rise again. Heat up the frying oil to around 375 degrees (electric skillets work great for keeping the temperature perfectly even).
Fry in batches until they are the brown-ness you like. My Dad likes his really dark. My kids and husband like theirs lightly golden. I fall somewhere in between. Since they are small I've never had a problem with them being doughy.
Dry them on a paper towel after frying and then immediately glaze them.
Mix around 5 or 6 C powdered sugar in a bowl and slowly add milk and stir until a thick glaze forms. Dip hot doughnuts in it and thoroughly coat and then set on a cooling rack (over a cookie sheet to catch drips).
***I dare you not to eat 1 or 10 while they are still hot! Enjoy~!***