For me, nothing says love quite like fried dough. Enjoy these donuts with coffee and someone you love.
For the doughnuts:
- 1C + 1/3C whole milk
- 1/2C heavy cream
- 1/3C shortening
- 2 packages of active dry yeast
- 2 eggs
- 1/4C granulated sugar
- 1 1/2t kosher salt
- 1t freshly grated nutmeg
- 4 1/2C all-purpose flour
- Canola oil for frying
For the strawberry glaze:
- 1/8C whole milk
- 1/8C heavy cream
- 1t vanilla extract
- Up to 2 1/4C powdered sugar
- 1t strawberry Jello mix
For the chocolate glaze:
- 1/4C heavy cream
- 8oz milk chocolate
Make the doughnuts:
- Heat 1/3C milk in the microwave until lukewarm. Add it to the bowl of a stand mixer and sprinkle the yeast over the top. Let it activate for about 5 minutes, until nice and bubbly.
- In a saucepan, heat 1C milk, the heavy cream, and the shortening, until the shortening has melted and the mixture is heated through. Set aside and let cool until lukewarm.
- Add the milk/shortening mixture to the stand mixer. Add the eggs, sugar, salt, nutmeg, and 2C of the flour to the mixer as well. Attach the dough hook and begin to mix on medium, until the flour is just combined. Begin adding the rest of the flour in 1/2C increments and mix on med. high for 3-5 minutes. The dough will be sticky but will pull away from the sides of the bowl and form a loose ball.
- Transfer the dough to a well-oiled bowl, cover, and let rest for about an hour.
- Once the dough has risen, lovingly dump it out onto a well-floured surface. Roll the dough out into a rectangle about 1/2″-3/4″ thick. Use round cutters (I use 2 1/2″ ones with mini-round cutouts for the center) to cut out your doughnuts. Make the stamps as close as possible. Place the doughnuts on a lightly floured baking sheet, cover them, and let them proof for another hour.
- You can re-roll the dough one more time, but after that, it gets really tough, so I don’t recommend rolling it out any more than that.
- When the doughnuts are ready, preheat your oil in a high-heat capable, heavy-bottomed pot. You want your oil to hover around 375 degrees. I use a candy thermometer to keep my heat as accurate as possible. Once the oil is hot, place doughnuts in, being careful not to overcrowd the pan. Fry the dough in oil. (For me, it takes 3 min. on one side and 1.5-2min on the other).
Make the toppings:
- For the strawberry glaze: Gently heat the milk and heavy cream. Take off the heat and add the vanilla, strawberry mix, and 2C of the powdered sugar. If the mix looks too thin, add the remaining 1/4C of powdered sugar. Whisk continuously until no lumps of sugar remain.
- For the chocolate glaze: In a microwave-safe bowl, add 6oz of chocolate chips and 1/4C heavy cream. Heat in 15-30 sec. increments until the chocolate is fully melted. Once you have a hot smooth mixture, add the remaining 2oz of chocolate chips and stir until melted. This will temper the mixture and make for a glossy glaze.
- Gently dunk a doughnut in your glaze of choice. My personal favorite combo is a strawberry glaze with a chocolate drizzle. It is my version of a chocolate-covered strawberry.