These Coffee Time Donuts with Chocolate Glaze are so light and airy, the perfect yeast doughnut!
I know everyone up north is laughing at us as they read this. I grew up in Delaware. We had snow. Not every week but probably 5-6 good snows a year. Enough that the snow plows would have to come out. Enough, that maybe, schools would delay opening for an hour. Just so the snow plows could get the major roads cleared. If you worked, you were still expected to be there on time.
I don’t miss the snow one bit. I was the one who had to shovel that snow. You’d spend an hour or 2 out there, clearing the driveway and then the snow plow would finally get around to the neighborhoods late in the day, and block all your hard work. Driving in it wasn’t too bad, if you knew how to do it. Just like driving in the rain, you need to adjust for the conditions.
Playing in the snow was different. We had the best hills in my neighborhood. Sledding was such a rush. Flying down the hills, hitting the turn onto the next street. We’d even make little jumps to get some “air time.” Great memories.
I guess I’m thinking about all of this because my son is going skiing this weekend for the first time with the church youth group. My kids have seen and played in snow, but not “real snow.” I’m excited for him. I’m a little nervous for him. After all, people break bones skiing. I’m trying not to think about that part. I want him to have the most amazing time and create memories that will last a lifetime.
So what does any of this have to do with donuts? I have no idea. Other than making donuts from scratch for those you love, will also create warm memories. These donuts are fantastic. Good flavor, light and fluffy but sturdy, if that makes sense. Not mushy might be a better way to describe them. Anything made with yeast will give you a flavor and texture that can’t be matched.
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Coffee Time Donuts with Chocolate Glaze
- 3 1/2-3 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 package active dry yeast
- 1 cup milk
- 1/4 cup shortening
- 1 large egg
- oil of frying
- 1 1/2 cups confectioner's sugar
- 2 tablespoons cocoa powder
- 2-3 tablespoons milk or cream
- In your mixing bowl, combine 1 cup flour, sugar, salt, cinnamon and yeast. Combine milk and shortening in a microwave safe bowl and warm in microwave. The shortening doesn't need to melt but you want your milk warm, around 110 degrees. Add egg and milk to flour mixture. Beat until smooth. Add in remaining flour to form a stiff dough. Cover with plastic wrap and let rise in a warm place until double in size, about 1 hour. Turn out dough onto floured surface and roll out to 1/2 inch thickness.
- Cut out donuts with a donut cutter or use a round cutter and then a small round object (I used an icing coupler) to cut out the holes. Place cut donuts on a cookie sheet, cover with plastic wrap and let rest for 45 minutes.
- Heat oil on medium heat in a heavy bottomed pan to 375 degrees or if you don't have a cooking thermometer, you want oil to immediately bubble around dough when placed in hot oil. You can use one of the donut holes to test. Gently place donuts in hot oil and cook about 90 seconds per side, just till golden brown. Remove to paper towel line rack to drain. Let donuts cool till just warm.
- For the glaze, Sift sugar and cocoa to remove any lumps, whisk in milk and stir until smooth. Either dip donuts in glaze or spoon glaze over donuts.
These donuts are best served warm but my kids will tell you they were just as good the next day.
recipe source ChocolateChocolateandmore.com
adapted from Pillsbury’s Bake Off Breads Cookbook
makes 1 dozen donuts plus holes