Cooking Class--SPECIALTY BREADS--Continued Too

OLD-FASHIONED GLAZED DONUTS

Donuts:

1 cup sugar

2/3 cup butter, cut into pieces

1 1/2 cups milk

1 1/2 tsp salt
3 pkgs yeast
1/2 cup warm water
7 to 8 cups flour
4 eggs
Vegetable oil

Glaze Variations:
2 cups powdered sugar
1 tablespoon grated orange peel
2 tablespoons orange juice
1 tablespoon poppy seed
3 to 4 tablespoons water

Maple Glaze:
2 cups powdered sugar
1/2 cup maple syrup (pure or flavored)
1 teaspoon vanilla

In a saucepan combine sugar, butter, milk and salt. Cook over medium heat until butter melts. Cool to warm. In large mixer bowl dissolve yeast in warm water. Add cooled milk mixture, 4 cups flour and eggs. Beat a low speed, scraping bowl often, until moistened.  Increase to medium speed; continue beating for 3 minutes. By hand, stir in enough remaining flour to form a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double in size. Punch down dough; divide in half. On lightly floured surface roll each half to 1/2 inch thickness. With lightly floured 3 inch donut cutter cut out donuts. Place donuts on greased cookie sheets. Cover; let rise until double in size. Heat 3 inches oil in deep fryer or dutch oven to 375 degrees. Place no more than 3 at a time, into hot oil. Fry until golden brown (30 to 45 seconds per side). Drain well on paper towels. Select glaze recipe; in small bowl stir together all glaze ingredients. Dip warm donuts into glaze; place on cooling rack to set. Serve warm.

TIP: (To reheat donuts in a microwave, microwave 1 donut on HIGH for 5 seconds.)