Time to make the...

Today was Teacher Appreciation Day at Otto’s school and to honor the second oldest profession the parents hosted a luncheon to thank the teachers for handling our crazy little packages with such care. To pitch in, Dave and I did what we always do. We cooked in a kitchen the size of a back pocket and argued over the deep-fryer basket position. Besides a bowl of pasta salad that could easily feed the island of Bermuda, we made homemade, melt-your-mug glazed doughnuts that were as sinful and sickeningly delicious as the first bite of a Ring Ding after a wild and winning soccer game in third grade.

Remember those crazy cool parents who would bring Hostess snacks and cans of Coke when it was their turn to be the post-soccer game treat parent? And remember those crunchy granola ass clowns who, the next week, would follow up the pre-packaged, chocolate-frosted goodness with a platter of bulgur wheat date bars and unfiltered apple cider that looked like untreated sewage waste?

I never, ever want to be that parent so that is why we made these. 

Dave took this photo and them I ate it

Doughnuts

Ingredients

• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
•  
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.