A Christmas tradition growing up was to take these to our neighbors while Christmas Caroling. Although I have convinced my husband to allow us to make doughnuts each holiday I am still working on his willingness to go Christmas Caroling. Baby steps, right?
- 2 cups Boiling Water
- ¾ cup Sugar
- ¾ cup Canola Oil
- 1 Tablespoon Salt
- 1 can Evaporated Milk, 12 oz.
- 2 cups Warm Water
- 3 Tablespoons Yeast, dissolved in 1/2 cup warm water
- ¾ cup Whole Egg Powder, reconstituted in 1 cup water
- 12 cups Flour
- Canola Oil, for frying
- 1 ½ cups Boiling Water
- 2 lb. Powdered Sugar
- 1 teaspoon Salt
- 3 drops Maple Flavoring
Meanwhile, mix all ingredients for Glaze over low heat in a medium saucepan. Allow to simmer on lowest heat possible for the duration of the glazing process.
Heat oil between 350℉ and 385℉. Place doughnuts in oil and fry on each side a minute or two or until lightly brown. Remove from oil and immediately dip in glaze and allow excess glaze to drip back into pan by holding doughnuts over glaze pan with the handle of a wooden spoon or even knitting needles.
These are the best served fresh and warm, but they can be “freshened up” by placing cooled doughnuts in the microwave for approximately 8 seconds.
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