OK, so obviously my name wasn’t changed – I’ve just felt that way. Ever since we were cleared to leave the house, back at the end of May, I’ve had a hard time staying home. Then, every time I find time to write a post, I have another deadline for an event. (Excuses, excuses, blah, blah, blah).
My point is that, though I have been remiss and slow in letting you know that dear, sweet and so creative Gabi of The Feast Within awarded me with this fabulous Yummy Blog Award back in June, it in no way reflects on how thrilled I was to receive it! Thank you a million times over Gabs!
I have the pleasure of passing this on to some of my favorite bloggers whose yumminess knows no bounds. Because, there are so many incredible bloggers out there, well, I kind of hate to choose – but, here are only three of my favorites who always inspire me:
Not only did I get the Yummy award above, but darlings Steph and Carrie (mentioned above) both awarded me with this seriously cute Yum-Yum blog award! Oh girls, you so know how to brighten my day! Thank you both so much! This means I can choose more lovelies to send this on to, so, here goes three more faves for me:
Lynne at And Then I Do The Dishes
Lindsey of Cafe Johnsonia
I’m sure that by now you are wondering “what is with the doughnuts?” OK, well, maybe you aren’t wondering – but I’ll tell you anyway. You see while I was growing up, it was always a big treat at home or at school to get doughnuts when you had done something good or as a reward. Now, of course since these lovely ladies all deserve a treat I have to share this doughnut recipe that I found with you!
These doughnuts are slightly more luxuriant and special than your regular, run of the mill, glazed yeast doughnuts. The doughnut itself is very lightly spiced with some cinnamon and nutmeg and the glaze I chose to put on them has cream cheese in it – my own little twist. If you are looking for a satifying doughnut recipe, well look no further!
Old-Fashioned Yeast-Raised Doughnuts with Cream Cheese Glaze
(Adapted from recipe courtesy Jean Anderson, Cooking Live, Episode: Doughnut Delight)
1/4 cup butter or margarine
2/3 cup scalded milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
Vegetable shortening or cooking oil, for deep fat frying
Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin (ok, so mine was just floured). Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
Note: Never fry more than 4 doughnuts at a time and keep fat as near to 375 degrees F as possible; if too hot, doughnuts will brown before they cook inside.
While doughnuts are warm, roll in topping.
Cream Cheese Glaze:
1/4 cup whole milk
3 oz cream cheese, softened
1 teaspoon vanilla extract
2 to 3 cups confectioners’ sugar
Combine milk, cream cheese, vanilla and 2 cups of powdered sugar in a mixing bowl, beat well and add as much of the remaining powdered sugar as necessary to make a thick, almost frosting like consistency. Put all the mixture into a small saucepan over low heat – allow mixture to warm and melt into a glaze. Whisk slowly to keep well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, one at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.