Dollars to Doughnuts (or Donuts)

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I'm betting...

Dollars to Doughnuts...

some folks might be

salivating over the (donuts)

in my blog's logo-collage.

You see, I AM somewhat FAMOUS for these in my neighborhood.

First... they're ALWAYS "best" HOT, almost right out-of-the-oil, yet I won't eat 18-24 donuts, and I don't allow my family to either!

Sooo... whenever I make them... my daughters dole them out to specific neighbors and they reciprocate in other ways, but they always say, "Hey, remember how much WE LOVE DONUTS?!!!

Second... Just For Fun...
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"To dole", means to distribute. Curious? Dole Pineapple, founder James Dole, was the first distributorship for pineapple from Hawaii. Mere coincidence? Maybe not, maybe yes.

However... even more applicable, "to dole" out money or bread, in this case doughnuts (donuts), see here.

BTW as to the phrase of "I'm betting 'dollars to doughnuts' (or donuts), read here. Okay, I know... all unimportant knowledge...
~~~~~~~~~~~~~~~~~~~~~

Finally... but for the real IMPORTANT stuff...
I will share this specific donut recipe below.

Dollars to Doughnuts (or Donuts)
Servings: 18-24

Dough:

1 1/4 cup (10-oz) warm water, 110°F

2 large (3 1/2-oz) eggs
4 Tablespoons shortening

3/4 teaspoon salt

4 cups (18-oz) all-purpose flour
6 Tablespoons granulated sugar (or Whey Low D granular)

1/3 cup powdered milk

1 Tablespoon SAF® instant yeast

Butter Glaze:

6 Tablespoons melted butter

2 cups powdered sugar (or Powdered Whey Low)

1 teaspoon vanilla extract

(up to) 3 Tablespoons HOT water

Bread Machine*: Measure and mix ingredients in the pan, adding a bit of additional flour (1-tsp at a time) until the dough become smooth and elastic, a bit tacky, when pinched, but not sticky. Raise until doubled (about 1 hour); allow dough to rise for a 2nd time, to make even lighter (tip for rolls too!).

*Bread Machine: (2-4 cups) select DOUGH cycle.

Stand Mixers: (5-qt or 6 qt) knead 5 minutes.

Bosch Mixer: (6.5 qt) twice the power, may double recipe.

Food Processors: "metal" dough blade: knead 30 seconds, for "plastic": knead 40 seconds.

Shaping: Roll dough out to 1/4-inch thick; cut into 18-24 donuts. Cover and allow to rise for a 3rd time, about about 45-minutes to 1 hour.

Deep Fry: Heat oil to 375°F. I utilize both an electric wok (and chopsticks) to slip two to three risen donuts - no more - at a time, lightly browning each side. Drain (over tempura rack) or an inverted wire rack over newspaper. While still hot, dip donuts into glaze; set aside to dry.

Butter Glaze: Combine melted butter, powdered sugar and vanilla until smooth. Thin with hot water (1-Tbsp at a time), until the glaze falls off a spoon - in a ribbon, mounds, and then disappears into itself. Dip one side of each hot, drained donut into the glaze; dry over a cooling rack until the glaze firms up. Serve donuts, while still hot.

Per Serving: 187 Calories; 6g Fat (29.1% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 110mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.