On an adventure to Eastern Market in Downtown Detroit, my dad and I found this 1950's doughnut maker. It was the perfect excuse to make homemade doughnuts!
The best part is that there are recipes on the side of the box.
Popeil's Vanilla Donut Recipe:
2 1/4 cup flour
2 teaspoons baking powder
1 cup sugar
1 teaspoon salt
1/4 teaspoon nutmeg
1tablespoon softened shortening
2 eggs
1 teaspoon vanilla
3/4 milk
- Sift dry ingredients together in large bowl
- Add the softened shortening
- Add eggs, vanilla and milk
- Mix about 1/2 minutes.
- Put batter in your doughnut maker and fry in 2 inches of shortening at 365 degrees
Putting a modern spin on them, I substituted shortening for butter and then fried them in vegetable oil.
It is very important to use a candy thermometer to see the temperature of the oil. If it is too hot the doughnuts will burn. If it is not hot enough they will never turn golden brown and will be very greasy.
When the batter is ready to drop in, place the dispenser no higher than an inch from the top of the oil, press down on the spring to release the batter and then release quickly in order not to let too much out. I had to do this a few times before I got the hang of it.
I do need to practice making these doughnuts more because none of mine wanted to have holes! They kept running together. No matter, they still turned out to be adorable little doughnuts.
To make them even more delicious, I whipped up a sticky glaze to dunk them!
Sticky Glaze:
3 cups powdered sugar
2 tablespoons corn syrup
3 tablespoons milk
gel good coloring
sprinkles
Mix it all together with a whisk and get dunking!
These little babies turned out light and fluffy and had a great flavor. I might add some more cinnamon to the recipe but other than that I would call this a win! Give it a try at home and let me know what you think.
xoxo
Morgan
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