Monday, August 22, 2011

30 in 30: Doughnuts to Die For

First of all, let me say that I have a fairly small kitchen with very minimal storage space, so I make it a policy to store precious few gadgets.  Those I choose to own have to be pretty special.  

One of two rarely used appliances I store above the refrigerator is a heart-shaped waffle iron from my mother, which, in addition to making lovely waffles,  carries both sentimental and traditional value.  The other appliance I choose to store is nothing other than..............a Fry Daddy!!  Yep.  I own a gen-you-wine old-fashioned Fry Daddy! And I love it.  It is, afterall, the only way I could make this recipe...and it is SO worth a little lost cabinet space.  

Doughnuts to Die For


Pour your preferred vegetable oil in FryDaddy to fill line.  While the oil is heating, make the glaze(s) for your doughnuts.

Clear Glaze
1/3 c. butter, melted
1 1/2 t. vanilla
2 c. powdered sugar
6 T. hot water

Blend all ingredients on medium speed in small mixing bowl, until smooth.  This is enough glaze to cover 10-12 doughnuts (rolls).  

Chocolate Icing/Glaze
1/3 c. butter, melted
1 scant c. milk chocolate chips, melted with butter
1 1/2 t. vanilla
2 c. powdered sugar
6 T. hot water

OR...if making a small batch of doughnuts, you can do what I did.  Just make one recipe of clear glaze, then separate into 2 bowls.  Add 1/2 scant c. of chocolate chips to one and microwave for 30-45 seconds.  Blend well.

Doughnuts
So...there's more than one way to fry a Sister Schubert's roll!  First, choose your size.  I left some of the rolls whole and others I quartered for bite-size morsels.  The little ones were my favorite, but Eric preferred the whole ones. They were both super yummy!


When oil is fully heated, drop bread into FryDaddy.  Watch carefully!  The full-size rolls took about 30 seconds per side, while the bite-size guys took even less. 

As soon as bread is fried to a medium golden brown, remove doughnuts from oil to a cooling rack.  When "dry" looking (takes a few seconds is all), submerge rolls in clear glaze, then return to cooling rack so excess icing can drip off. 

Let cool just a little before serving, but they are best warm.  

I used the Chocolate glaze two ways:  I submerged some of the bite-size doughnuts in it and that was pretty good!  I also dipped the tops of a couple full-size clear-glazed rolls in the chocolate so that they were "iced."  

Have fun and chow down.  These little guys are amazing!


NOTE: Those of you who skipped last night's cookout at PRPC, missed out!  I brought over a hundred of these doughnut holes to share...and they disappeared...QUICKLY!  

3 comments:

Oriana said...

Say it isn't so! I wanted to come (and bring my friend too!) but my parental units made an executive decision to stay home.

Lori Shaffer said...

That little NOTE at the bottom was for you guys! I was disappointed you all weren't there. But...you can make your own, right? Right.

Oriana said...

Right! We don't have a Fry Daddy but mom said we could do it with a regular pan. It will be EPIC.