Back when I was little my dad used to bring home a large pink box on some Sunday mornings and my sisters and I knew they were from the Doughnut Den. It contained many different doughnuts of different colors and textures and I always loved the maple bars. It had the perfect creamy maple frosting and was always airy and moist. As we got older the box visited our house less and then one day my dad just stopped getting the doughnuts, but the excitement still lives. Now I don’t need the pink box because now I have this recipe that makes just as fresh and moist doughnuts as the pink box once held. This is a really easy recipe where everything just gets thrown into a bread machine and all the hard work is done in it.
5 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast
1 3/4 cups very warm milk (120º to 130º)
1/3 cup shortening
Put all ingredients in a bread machine and press “Dough”. Let the bread machine do its work. Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2-inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2-inch thickness; cut with floured 3-inch doughnut cutter or bigger cutter just depends what you want. Cover doughnuts and let rise 30 to 40 minutes or until double.
Heat oil (1 1/2 to 2 inches) in Dutch oven to 350º. Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil (do not prick surfaces); drain on paper towels. Roll or shake in sugar or cover with glaze. You can also make it more of a frosting which is what I did.
White Doughnut Glaze
2 cups confectioners sugar
1 teaspoon vanilla extract
4-6 tablespoons milk (depending on your desired consistency)
Combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk. Enjoy!