Bread Maker Doughnuts

Rated: Submitted By: rachel :D Photo By: blackfam4 Prep Time: 20 Minutes Cook Time: 15 Minutes Ready In: 1 Hour 35 Minutes Servings: 16

"Use your bread machine to make light, yeast-risen dough for delicious homemade deep-fried doughnuts. "

INGREDIENTS:

1/2 cup warm milk 1/2 beaten egg 1/4 cup butter 2 cups all-purpose flour

1/4 cup white sugar 1 teaspoon salt 1 teaspoon active dry yeast 8 cups vegetable oil for frying

DIRECTIONS:

1.	Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
2.	When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
3.	Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
4.	Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Marah's note: Try 375 next time to avoid doughiness in the middle.
5.	Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels (so the oil will drain off through capillary action; don't use a rack).

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Printed from Allrecipes.com 2/15/2015

Marah's note: Can double in bread machine

Doughnut Glaze
Recipe courtesy of Alton Brown
Total Time:
13 min
Prep:
5 min
Inactive:
5 min
Cook:
3 min

Yield:enough glaze for 20 to 25 doughnuts
Level:Easy
Ingredients

1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions

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.

Recipe courtesy Alton Brown, 2004
© 2015 Television Food Network, G.P. All Rights Reserved.

Chocolate Glaze
Paula Deen
for 9 doughnuts

1 C powdered sugar
1/4 C cocoa
3 T milk (I used 2 1/2)