I know we're a few months into this already, but there is something ever-so magical about the beginning of a new school year. Something in the air that breathes so much wonder and hope into life. . .
Newly sharpened pencils, crisp fall smells, and endless possibilities waiting to be discovered!
This is one of my favorite moments in the year, and we celebrate it big time! Ever since our kiddos began the back to school routine, we've had a tradition of making homemade doughnuts on the first day.
Even after we began homeschooling, we still held tight to this tradition. Because, why not? Who doesn't love warm, sugary goodness that melts in your mouth . . . at least one day a year?
The picture above was taken of our boys on the first year we stared this doughnut tradition. I can't believe how little they are!
We've tried several different recipes, but so far this one has been my favorite. It comes from Kelly at Allrecipes.com. I always double it, but for some reason it never turns out the same if I double it all in the same bowl, so I make 2 batches side-by-side at the same time, and that works like a charm!
Crispy and Creamy Doughnuts
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. 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. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
You can even watch a video tutorial on how to make them here.