Sunday, October 31, 2010


We cooked up 500 doughnuts last night on our front porch. At times the line went to the sidewalk (we have a pretty long front yard).  Great friends came and helped throughout the night.

It rained at the beginning of the night and that was miserable.  My hands were frozen to the bone. However, the weather improved and we had tons of fun seeing our neighbors.

Many people asked, so I will let you in on my doughnut secrets.

First the dough:  simple old buttermilk biscuits that come in a can.  The cheaper the better.

Next the fat: I think Crisco does a lot better.  I love the butter flavor.  Make sure it is at 375.  I use an electric skillet--it keeps it at the perfect temp. and I can cook outside and not stink up my house.

Now, the part you've all been asking about: The Glaze!  I use the glaze recipe from here.

Doughnut Glaze

• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery.
The struggle is to keep it warm (on a cold Halloween night it just didn't work).  We are going to try something new next year to keep it warm.
Make sure you take your hot doughnut straight from the oil to the glaze or cinnamon sugar mixture.  You need that heat so your topping will adhere.
Have fun and Happy Halloween.

***I just realized I left out some important information!!  The hole!  When I was a kid, my ma used a small medication bottle to make the hole.  Our first year making these, I ran around the house trying to find one.  No luck.  Then I dug through my utensil drawers.  I found my apple corer. It is PERFECT!!  I can pop the middle out and then make doughnut holes.  It is the best! Happy frying.***

1 comment:

Bolo heads said...

I bought biscuts at Kohlers yesterday and evern though it is five days later we are making hot dog mummies for lunch today.