Yeast Doughnuts

Homemade doughnuts is a Halloween tradition for our family. In the first years that I started doing it, I used a basic egg-free roll recipe I'd found somewhere on the internet. I've never really liked it, so I've begun using Rhodes Rolls instead. It's easier that way, anyway. But, I'm including the original bread dough recipe at the bottom of this post for both my reference and in case you want to use it.

Ingredients:

1 package of Rhodes Rolls

1 (48 oz) bottle of vegetable oil

1 cup powdered sugar

1 cup cinnamon-sugar mixture

Allow Rhodes Rolls to thaw and rise, as directed on package.  When they've risen, flatten slightly and cut a hole out of the middle.  I used a star-shaped cookie cutter in these, as that's what I had handy (and it was cute).  Allow doughnuts to rise another 30 minutes.

Heat oil in a large pan (I use a Dutch Oven).  Using a candy thermometer, heat oil to "deep fry" (or 374 degrees Farenheit).  When the proper temperature, gently place about 3 doughnuts at a time in the oil (place such that the last end to drop drops away from you, so you don't splash hot oil on yourself).  Allow to cook until bubbling mostly stops, then flip to the other side using tongs.  When bubbling mostly stops, remove doughnuts from the oil with the tongs.  Place doughnuts on a cooling rack over a paper-towel covered tray to allow the oil to drip off.  Repeat process with all doughnuts and doughnut holes.

After the doughnuts have had sufficient time to let the excess oil drip off, dip the doughnuts in the sugars.  Serve.  

A basic roll recipe:

Ingredients:

1/4 cup warm water

1 packet yeast

1/2 tsp sugar

1/4 cup shortening

1/2 tsp salt

1 cup scalded milk

3 1/2 cups flour

Dissolve yeast and sugar in water and set aside. In another bowl, mix shortening, salt, and scalded milk. Allow to cool, then add the dissolved yeast and the flour. Let dough rise in a warm place for 1 hour or until double in size. Knead and cut out rolls. Let dough rise again for 30 minutes or until double in size. For rolls, bake in a 425 degree oven for 10 minutes.