Supper Club was a huge success last night. Many thanks to my cousin Steph and her mad skills of doughnut making. We missed you all who couldn't make it. Here's Steph's recipe she so kindly agreed to share on our site.
This is the 1/2 recipe which makes 6 dozen doughnuts.
1 C water
2 Tbsp yeast
3 C milk (1 can evaporated water plus enough water to make 3 cups)
1 C sugar
1 Tbsp + 1 tsp salt
10 - 12 C all-purpose flour
1 C shortening
Mix all together by hand. Let rise twice. Roll out onto floured surface to 1/2 to 3/4 inch thickness. Cut with round cutter. With fingers push down the center. Cut out a middle round (save for doughnut holes if desired) Stretch doughnuts out and lay on floured surface. Let rise till light and airy (dimpled).
Deep fry in canola oil heated to 375 degrees. Turn when barely brown with dowel or wooden spoon handle.
Glace with mixture of powdered sugar and hot water to consistency of thin pancake mix, add yellow food coloring and lemon extract if desired. Barely yellow.
Glaze while still warm.