This next recipe reminded me of one of my favorite memories spent with my Dad.  Every once in a while he would surprise me by picking me up at the end of the school day (I didn’t have to ride the bus home). On the way, we would stop and get a treat.  I always knew exactly what I wanted to get.

A chocolate covered doughnut with sprinkles on top.  I loved them.  As a chocolate lover since birth, I never picked the vanilla white icing.  I had to have chocolate.  I guess once I find something I love, I stick with it.

I always wanted to make doughnuts and see how the process works.  I decided to use a yeast doughnut recipe.

Yeast Doughnuts
Adapted from Alton Brown’s Recipe
Makes 20 to 25 doughnuts

• 1 1/2 cups of milk
• 2 1/2 ounces vegetable shortening (approximately 1/3 cup)
• 2 packages instant yeast
• 1/3 cup warm water (95 to 105 degrees F)
• 2 eggs, beaten
• 1/4 cup sugar
• 1 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp cinnamon
• 32 ounces of flour, plus more for dusting surface (I ended up using a lot more to get the right consistency)
• Peanut of vegetable oil for frying, 1 to 1/2 gallons depending on fryer (I used half olive oil and half vegetable oil and filled it at least two inches deep)

Directions:

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening.  Place the shortening in a bowl and pour warmed milk over the shortening.  Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes.  After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer. Add the milk and shortening mixture once it has cooled to a lukewarm temperature.  Add eggs, sugar, salt, nutmeg, cinnamon, and a half of the flour.  Using the paddle attachment,  combine the ingredients on low speed until flour is incorporated.  Then turn the speed up to medium and beat until well combined.  Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.  Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (This is when I added more of the flour than the recipe asks for.  I added until the dough wasn’t sticky anymore).  Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until the dough doubles in size.

On a well-floured surface, roll out dough to 3/8 inch thick.  Cut out dough using a 2 1/2 inch-doughnut cutter or pastry ring and using a 7/8 inch ring for the center hole (I used a large glass for the outside ring and a shot glass for the inside ring).

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F.  Gently place the doughnuts into the oil, 3 to 4 at a time.  Cook for 1 minute per side.  Transfer to a cooling rack placed in a baking pan.  Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Chocolate Glaze:

• 1/3 cup butter
• 4 ounces unsweetened cocoa powder
• 2 cups confectioners sugar (I used about 1 and 1/2)
• 1/4 cup water

Melt butter and chocolate in a saucepan until melted, remove from heat.  Whisk in confectioners’ sugar until smooth.  Gradually stir in the water until the mixture reaches the desired consistency.  Dip the tops of the doughnuts in glaze.

I also decided to coat some of the doughnuts in cinnamon and sugar.