Makes 50 donuts.
For the donuts:
- 1 C milk
- 2 1/2 tsp bulk yeast
- 1 C lukewarm water
- 1/2 C shortening
- 1 C white sugar
- 2 eggs, beaten
- 1 tsp salt
- 7 C flour
For the glazing:
- 4 oz = 113g semi-sweet chocolate chips
- 3 tsp melted butter
- 1 1/2 C icing sugar
- 3 tsp hot water
- Hundreds and thousands!
You will also need a deep fat/oil fryer - if you don’t have one, just get a wok and a whole heap of cooking oil, like 2 L or so.
- “Scald” the milk in a pan; cool to lukewarm.
- Soften yeast in the warm water. Allow to set for 10 minutes until bubbles form.
- Cream shortening and sugar together.
- Add eggs and beat.
- Add yeast to milk.
- Add salt to milk and yeast.
- Combine yeast mixture, sugar mixture and flour together alternatively.
- Stir until smooth, but don’t stir too much.
- Cover with plastic wrap and let stand in a warm room until it doubles in bulk (roughly 1 hour).
- Put it in a fridge for 1-2 hours until it roughly doubles in bulk again.
- Roll 1/2 inch thick on a lightly floured surface.
- Cut with a donut cutter (or a large cup and a bottle cap if you’re cheap like me!) into donut shapes.
- Let them sit [on wax paper] for a few minutes (this forms a skin that helps the donut not to crack… apparently) while you prepare the frier.
- Fry donuts in deep fat/oil frier (180°C for 30-60 seconds - the oil should not be smoking, but a small amount of batter should fizzle). Try using a spatula to lower the donut into the oil without splattering. Use the hit+shake method to get most of the oil off the donuts when taking them out.
- Remove from oil and place on paper towels to soak up as much oil as possible.
- Allow donuts to cool, and glaze with the glazing below.
- Eat, and go nom nom nom :3!
- Melt chocolate chips by placing them in a bowl surrounded by hot/boiling water and stirring.
- Add just a little bit of icing sugar and hot water until you get a good consistency. The more icing sugar you use, the more the final result will be like icing; the less icing sugar, the more it will be like crunchy chocolate.
- Dip cooled donuts into chocolate, and then dip into a smaller plate with a layer of sprinkles. After a while your smaller plate will probably start to accumulate chocolate. I have no idea how to do this any better!