Recipe: Homemade Donuts with Egg Nog Icing
There’s nothing quite like a light, fluffy, sugary donut to accompany a cup of hot coffee or cocoa on a wintry night. Tonight, my neighborhood is getting together to do some old-fashioned Christmas caroling. It’s going to be a great time, and I know that everybody will be ready for a sweet treat when we come in from the cold. That’s why I’ve made up a giant batch of homemade donuts with egg nog icing to share. Homemade donuts aren’t complicated to make, all you need is a little patience and a good candy thermometer. They are melt-in-your-mouth good and the egg nog icing gives them a special taste that you can only find during the holidays. Try them out and serve them with your favorite warm beverage!
Yeast Donuts with Egg Nog Icing
2 envelopes dry active yeast
1 1/2 cup warm milk (105 degrees F)
1/2 cup sugar
2 eggs, room temperature
1/3 cup butter flavored shortening
1 teaspoon salt
4 1/2 – 5 cups flour
1 quart vegetable oil for frying
1/3 cup butter
2 cups powdered sugar
1/3 cup egg nog
dash of vanilla
In a large mixing bowl pour warm milk over dry yeast and allow to sit for 10 minutes, or until foamy. Whisk eggs and add to milk, followed by sugar, shortening, and salt. Mix on low speed with a dough hook, adding flour slowly until dough looks elastic and sticks a little to your finger. Allow dough to knead on medium speed an additional 5 minutes. Transfer dough to a greased bowl, cover it with plastic wrap, and allow it to rise in a warm spot until it doubles in size (about an hour). Roll out dough on a floured surface to 1/2 in thickness, then cut out donuts and transfer them to a greased sheet of parchment paper to rise again until doubled in size.
Heat vegetable oil in a pot or dutch oven until it reaches 350 – 360 degrees. (Keep a close eye on the temperature of the oil and adjust heat to keep temperature consistent.) While the oil is heating, combine all icing ingredients together in a saucepan, stirring with a whisk until smooth and creamy. Remove from heat and set aside. Once oil is hot, drop 1 or 2 donuts in the pot and allow to brown slightly before flipping over to cook the other side (about 30 seconds each side). Allow cooked donuts to drain in paper towels before dunking in icing and allowing to cool on a wire rack. Add sprinkles while icing is still wet.
Once all the donuts have been cooked, cook 5 0r 6 donut holes at a time, flipping constantly to ensure even cooking. Drain on paper towels, then ice and allow to cool completely.
HINT: Make these donuts any time of year! Substitute egg nog for milk or lemon or orange juice to create a fresh glaze.