You would think you’d be able to find a good doughnut in a Canadian Metropolis. We took the kids out a few nights ago, telling them we would get them a doughnut. We refuse to get those sawdust-mixed-with-water-and-covered-with-sweetened-plastic lumps of crap they sell at Tim Hortons, so we did some web searching and went to a grocery store. They didn’t have any either. We drove around for awhile, finally buying them some expensive gourmet treats from an Italian coffee shop. It was a frustrating evening, where we talked about our precious childhood doughnut memories and felt remorse that Tim Hortons has ruined doughnut culture in Canada.
A few days later, we still had a hankering for a good ol’ deep-fried delight, so we decided to make our own. My sister made fun of us for photographing the event, and asked if we were going to be those people that “post it on our blog.” So, then we had to, obviously.
We used my Grandma Gertie’s recipe for basic sweet dough, rolled it out, cut out shapes, and then deep-fried them in 350 degree vegetable oil (note), flipping over with chopsticks. We used a wok and filled it halfway with the oil, enough so the doughnuts could float and be flipped. You can save the oil and use it again, for next time.
Basic Sweet Dough
1 cup milk
1/2 cup sugar
2 tsp salt
3/4 cup cold water
1/4 cup butter
2 tsp sugar
2 packages yeast
1/2 cup warm water
2 eggs, beaten
7 cups flour
Set yeast according to directions. Scald milk. Stir in the sugar, salt, cold water and butter. Cool to lukewarm. Pour into a large bowl and add the eggs, and half the flour, mix until smooth and elastic. Add remaining flour gradually to make a smooth dough. Knead well, till light and smooth. Let rise till double in bulk, about 1 and 1/2 hours, in a warm place. Make into buns or doughnuts.
We rolled some of them in a cinnamon-sugar mixture and glazed the rest. Here’s the glaze recipe we used, from HERE:
1/2 cup whole milk
1 tsp vanilla extract
2 cups icing sugar
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners’ sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
We filled some of them with chocolate pudding and some with jam. Would have been easier if we had a piping bag, but we improvised. Poked a hole into the centre of the doughnut with a chopstick and then piped the filling in. We ended up with ~40 doughnuts.
Oh boy, they are a sugar-rush delight. So delicious. They were a fair amount of work, but there were three of us so it wasn’t too bad. But the most important thing is that we got our doughnut fix sans Tim Hortons,
and you can too.
I should mention that these doughnuts, like all doughnuts, are best eaten the day they’re made. They were soggychewy, but still tasty, by the next day.