Twenty Minute Doughnuts

I really need to work on my photography…

This morning my email was full of things such as “8 comfort foods to avoid”, “10 healthy alternative to favourite comfort foods” and “7 tips for lower fat eating”.

All of which is very sensible, and ended with me googling recipes for sorbet to replace the ice cream Allan loves so much.  Note I picked on something he loves, and the mashed potatoes I plan for supper this evening survived the diet cull.  Well, I DID consider swopping the potatoes for cauliflower to test the much touted theory that mashed cauliflower is a great, and lower calorie, alternative to potatoes. 

But then the fact that the closest cauliflower is a one hour plane ride away, and that plane ride costs just over $600, put that notion out of the window for now.

I fully intend to test the theory when we move from here, but for now, potatoes it shall remain.  Which, I have to confess makes me happy.

A heaping, piping hot plateful of champ will be taken on this evening after all.

And, then, something happened.  Thinking of hot potatoes reminded me of this recipe.

I made these doughnuts some time ago, when we lived in another community similar to the one we currently live in.  There was no access to doughnuts and both Allan and I were having a craving. 

I found this recipe and literally twenty minutes later we were eating them. 

When driven by a strong urge I move fast! 🙂

The “secret” ingredient might seem strange, but these are really good.  I didn’t have a stand mixer, or even a hand held one, at this time, so I used just a spoon and lots of elbow grease. 

Which, was probably a good thing.  I worked part of the doughnut off before I even ate it.


Twenty minute doughnuts

Microwave 1 cup of milk so that it is warm (not hot) add the 5 teaspoons of yeast (2 packets) and a pinch of sugar and stir. Let stand for about 5 minutes.

In a bowl combine:

  •  2 cups of all purpose flour
  • 1/2 cup of warm mashed potatoes (see the bottom of the page)
  • 1/2 teaspoon of salt
  • 1/4 cup of sugar

Then add:

  • the milk mixture and
  • 2 Tablespoons of oil

Mix the dough well by hand or in a mixer with a dough hook for 3 minutes.

Prepare your kneading surface by spreading a few tablespoons of flour on a smooth surface.

Put the dough in the middle of the flour and sprinkle a little flour on top and on your hands. Knead the dough a few times.

Once the dough has been kneaded, spread it out to be a half inch thick with your hands or with a rolling pin.

Now it is time to cut out the donuts, you can use a donut cutter or just use something about the same size and then find something to make the hole with.

Place the donuts on a floured pan to let rise as you get the oil ready. Let them rise for a total of ten minutes (it takes about five minutes for the oil to heat up).

Pour about a half inch of oil (vegetable oil) into a cast iron pan. An electric fry pan works great also.

The oil needs to be about 360 degrees which on my stove is about Medium to Medium High. If the oil starts to smoke it is way too hot.

Test the oil with some of the scraps of dough and when it is ready cook the donuts until golden brown on each side.

Allow the donuts to cool on a rack or on some paper so that the oil soaks off.