My love for doughnuts started at a very young age as I was introduced at the Minnesota State Fair. The Mini Doughnuts, freshly made and lightly tossed in Sugar still fill my head as one of the best Carnival foods I have ever had. My love of doughnuts has carried into my adult life, as I continue to look for the freshest doughnuts and pastries in the area. The local bakery located here in Canmore – JK Bakery makes fresh doughnuts on a daily basis. They are a must, as are several other items in this family run, local Bakery! Please check them out here – http://jkbakery.ca/
The invention of the Doughnut Machine changed the way we looked at Doughnuts. The Mayflower Doughnut House in New York City put a Doughnut Machine in the front window for all to see. This is the beginning of a restaurant trend that still exists today. The idea to mass produce and allow for Guests to view, was an eye opening experience.
There is no dispute that the single most important part of any doughnut is the Dough.
This Doughnut Dough recipe has been passed down from the 1800’s, this old fashioned Doughnut is however not for people on a diet of any kind.
- 1 pound of Flour
- 4oz. Butter
- 4 oz. Sugar
- 2 Tablespoons Fresh Yeast
- 1 Cup Warm Milk
- Mix all the dry ingredients in one mixing bowl. Mix all the wet ingredients in another mixing bowl.
- Combine and mix together well.
- Allow 1 hour to rise.
- Cut into shape desired, allow 30 minutes more to rise.
- Bring your fat to 335 degrees and fry until golden brown on both sides.
- Immediately toss with Cinnamon Sugar and set aside to cool.
The passion for Doughnuts will never fade, simply put “Keep your eye on the Doughnut” – Enjoy!