Halloween Donuts

Although I am describing these donuts as "Halloween" donuts, they really are not exclusive to this time of year. As many of you have already discerned through my posts through the years, I am quite a connoisseur of fall and the colors and foods associated with this time of year. Donuts seem to be one of those treats that I associate with late fall. For the past few years, we have used the Halloween season as an opportunity to make them.
The origins of the modern donut (or doughnut) can be traced back to the Dutch settlers of New Amsterdam, which is now New York. The American author Washington Irving, who is best known for The Legend of Sleepy Hollow, described doughnuts as being present among the desserts being served at a Dutch gathering. He also noted that doughnuts were seldom seen anywhere other than in Dutch homes. On a seasonal side note, The Legend of Sleepy Hollow is set in a Dutch settlement in New York. Perhaps Ichabod Crane ate a few too many doughnuts before setting off on his fateful ride.

So, back to the recipe for these donuts…

This recipe includes yeast, but you mix up the dough and let it rise in the refrigerator overnight. You then can fry up the donuts at your leisure either the next morning or whenever it is convenient for you.

1 package active dry yeast

1 cup warm water (105 - 115 degrees F) Note: if you are using rapid rise yeast, follow the package recommendations regarding water temperature.

3 1/4 cups flour

1/3 cup plus 1 tsp sugar

1 tsp salt

1 egg, lightly beaten

1/3 cup softened butter

Canola oil for frying

Cinnamon and sugar mixture 

I use my Kitchenaid stand mixer for these but, you can also use a regular hand mixer and then a spoon.

1. In a large bowl, stir together the yeast, warm water, and 1 tsp sugar. Let the mixture sit until the yeast starts to bloom. If it hasn't started "blooming" after a few minutes, discard and start over. Be careful to note the water temperature.

2. Add 1 1/2 cups of flour, the 1/3 cup sugar, and the salt. You can use either an electric mixer or the mixing blade on a stand mixer. Mix in the egg and softened butter.

3. For this next step, use a wooden spoon or the dough hook for a stand mixer. Stir in 1 3/4 cup flour until the dough is smooth. 

4. Cover the ball of dough and place it in the refrigerator for at least 2 hours or overnight.

Now it's time to roll out the donuts. Roll the dough out on a generously floured board or countertop to approximately 1/2 inch. I like using a donut cutter (pictured below) for cutting the donuts and holes. Prior to acquiring this gadget, I would cut out the larger circle and then find a small object to cut out the hole.

Here are some rolled out and cut donuts and holes ready for frying

Heat the oil to 325 to 350 degrees F. Fry until golden brown, approximately 1 minute per side. When the donuts are adequately deep fried, use a slotted spoon to transfer them to a wire cooling rack or to a large plate lined with paper towels to help absorb excess oil. 

While the donuts are still warm, dip them in the cinnamon sugar mixture.

These donuts are best eaten fresh so they are a great treat for a gathering of people. Or, you can just have a good appetite on hand and be prepared to enjoy a bunch of them.