Bread Machine Doughnuts
- 1 1/4 cups milk
- 1 beaten egg
- 1/4 cup oil
- 1/4 cup sugar or honey
- Pinch of teaspoon salt
- 3 1/2 cups flour
- 1 1/2 teaspoons yeast
- (after though that I should of added a couple pinches of nutmeg)
Measure into your bread machine pan and put on dough setting. Let it run through the whole setting (it is 1.5 hours on my machine. You can take it out after it has totally mixed and either rise, cut out doughnuts to rise or simply cook at this point).
Start heating up your deep fryer or a pan of fat (be extremely careful if doing on the stove and have a box of baking soda close by just in case! Better safe than sorry!). You can even bake them if you wish, but I am not sure how long it would take.
If the dough has run the cycle in the bread machine, roll and cut out in doughnut shapes. I used a round cookie cutter and an apple corer, which made perfect doughnuts. Deep fry two or three at a time. I was cutting them out as they were frying so I wasn't just standing there doing nothing while they were cooking.
After they are done, either leave as is, roll in sugar or cinnamon sugar, frost or glaze. We used sugar on half and cinnamon sugar on the other half. In the future when we have maple syrup and more than a tiny bit of honey, I will use those as glaze. Ethan can't wait for me to make maple doughnuts!
They came out of the deep fryer all puffed up, soft and golden delicious. Lovely little air pillows they were. I got about 3 dozen out of this batch. Although I paid the piper, I had ate some and they were good. The only thing I would change would be to add some nutmeg since I grew up eating doughnuts with nutmeg in them (but forgot when I was making them). Ethan ate at least a solid dozen on his own, lol! He told me they were way better than Tim Hortons, which is high praise indeed. Everyone else, including some neighbors, got to indulge too.
This morning, this was all there was left:
One lonely doughnut. Not as puffed up and soft anymore but I'm sure it is still delicious. I will not eat it though because today I am getting back on track with strictly gluten free and lower carb.