Baker's Dozen a Counting Book
by Dan Andreasen
This book has really nice illustrations.
Perfect for including the younger ones in the lesson.
The Donut Book by Sally Levitt Steinberg is the book we took our recipe from.
For the donuts you will need:
1 c. of milk (I used soy)
4 Tbs. of butter (I used non-dairy spread)
1/2 c. plus 1/2 tsp. of sugar
1/2 tsp. of salt
1 package yeast
1/4 c. warm water (105-115 degrees)
3 1/2 c. of flour plus more for rolling dough out
1 tsp. of vanilla
Oil for deep frying
***Note: I made these donuts non dairy for those in our family who can't have milk. Just follow the recipe as it says to. Then when it's time to cut them out you can
cut out a whole in the center, let them rise again and then fry them. I sugared some of them or drizzled chocolate over them.
The rest I made into the Boston Cream donuts.
Just a note for our non dairy friends***
Filling you will need:
1 package of vanilla pudding
(I used the extra large pack of instant vanilla Jell-O brand pudding.
I made it with whole milk)
Make this ahead of time.
2 oz. of semi-sweet chocolate
1/2 oz. unsweetened chocolate
1 Tbs. of butter
1 c. of confectioner's sugar
1/2 tsp. vanilla
2-3 Tbs. of hot water
To make the glaze, melt the chocolate with the butter in a small saucepan.
Once melted stir in the vanilla and confectioner's sugar till smooth-this changes the texture of the chocolate and I panicked the first time I did it.
Add a tablespoon of water one at a time.
Your chocolate may seem a little stiff up until you add the water.
The water makes it nice and smooth.
A perfect chocolate glaze.
I usually only end up using 2 out of the 3 tablespoons.
First you are going to want to scald the milk with the butter and sugar.
Don't boil it though.
While your milk is getting warm, in a large bowl combine the flour and salt.
Once you have scalded the milk remove it from the heat and let it cool a little bit.
While the milk cools, in a small glass bowl combine the warm water with the tsp. of sugar and the yeast. Stir gently and set aside for a few minutes to proof.
It should look like this when it's ready.
When the milk has cooled down, add your egg and vanilla to it and beat it.
You don't want to add the egg when the milk is too hot or it will cook it.
Once the yeast has activated (look at above picture),
add it and the milk mixture to the dry ingredients.
Mix into a nice soft dough. Knead it for a few minutes. Add a little flour to it if it's too sticky. I found that I needed to add another
cup to the recipe to get the right consistency, but I always wait
to add it until after I have started mixing to see what the dough is going to be like.
Once you get a nice dough formed place in a warm place and cover the bowl with a dish towel. Let it rise for an hour or so. Just till it's doubled in size.
When it has doubled, punch it down, knead it for a minute or two.
Roll it out onto a floured surface and cut out your donut shape.
Then place them on a cookie sheet with space in between and leave them to rise for another 1/2-an hour.
Once they have risen it is time to prep your oil!
If you have a deep fryer use that. If not a soup pot will work fine.
Just give the donuts enough oil to swim in.
Here is what they should look like when you drop them into the hot oil.
They cook really fast so don't walk away from the pot.
Your oil temp should be at 355-365 at least.
I like to drop a little piece of dough in to see if it's ready.
Put the donut into the hot oil. It will take less than a minute on each side.
Use a slotted spoon to remove it once it has turned a golden brown on each side.
Once they have cooled take a knife and put a small slit into each side.
Put the vanilla pudding into a pastry bag. I did not have one so I used a plastic bag, cut the corner off and then attached my turkey baster to it and filled them.
Insert into donut and fill.
Once all the donuts have been filled set them aside.
Make the glaze and spread onto donuts.