Saturday, April 04, 2009
Snow and the doughnut recipe...
Robin in the Snow
We were supposed to get just 3-6 inches of new snow, but so far we've got about 8-10 and it's supposed to continue snowing most of the day. There's a whole lot of good, wet mud underneath which I'm grateful for, but oh my, it's hard getting around in this stuff. Thankfully, we are all done lambing and we've got just a handful of heifers left to calve. The mature cows start calving in a week or so and I guess they're just going to have to have their babies in the snow.
After posting "Doughnut Day" I received a request from Cottonpicker for the recipe. I'm glad to oblige you. Enjoy!
~The Joy of Cooking (with my edits – Jody)
Combine and let stand for 3 minutes:
1 c warm water (not hot)
2 packages dry yeast (4 tsp)
Sift and stir in:
1 c. flour
Cover this sponge and let rise about 30 minutes in a warm place.
1/4 c. butter, melted
1/2 c. sugar
2-3 eggs (added one at a time)
1 t. salt
3 1/2 c. flour (added gradually)
Beat for five minutes. Cover and let dough rise about 1 hour or until double in size. Punch down and then roll out on a well-floured cupboard. (dough will be a little sticky) Roll out to about 1/4" and cut out with round cutter with hole or cut into strips with a pizza cutter. Strips should be about 1" wide by 4-5" long.
Heat Crisco in large pan to about 350*. Before frying strips, twist slightly and gently lay them into grease. Turn when golden and drain on paper towels. Dip into powder sugar glaze or dip into sugar or cinnamon/sugar OR leave plain.
*I double this recipe for my family of seven. We sometimes have doughnut suppers in the spring during calving and lambing. I learned to make the twisted doughnuts after reading the book Farmer Boy by Laura Ingalls Wilder. Almanzo’s mom always made doughnut twists because they "nearly turn themselves in the hot fat." ~Jody