Not in the oh this is so cheesy look at her leotard and big hair kind of love but the i actually go to step aerobics class kind of love.
Sometimes running gets boring.
Sometimes it is nice to work out with others who also enjoy jumping around like crazy people for an hour.
Sometimes you have to let your donut dough rise and just need to fill the waiting time.
Today, all three of these things were the case.
I got quite a few laughs as I sprinted out of class, explaining that I had to get home and make my donuts before they over-proofed. Sometimes I feel like I do not belong at a health club...
Today marked the first use of the deep fryer.
There was no ribbon cutting, just a lot of glaze and cinnamon sugar.
2 c flour
1 tablespoon warm water
1 1/4 teaspoon yeast (1/2 packet)
3/4 teaspoon salt
1 tablespoon sugar
1/2 c milk
1/4 teaspoon cinnamon
Oil for deep fryer (or frying pan)
Glaze: 1/2 c powdered sugar, dash of vanilla and inside of 1/8th vanilla bean, milk
1. Mix warm water and yeast; set aside for 5 minutes (it should bubble/foam)
2. In a standing mixer combine milk, flour, sugar, salt, cinnamon, egg, and yeast mixture.
3. Mix on low for 45 seconds then on high for 3 minutes
4. Scrape down bowl and cover with a kitchen towel, placing the bowl in a warm place fore 1 1/2 hours (until doubled in volume)
5. After rising period, turn dough out onto floured work surface and roll to 1/2" thickness
6. Cut out your donuts and place on a parchment-lined baking sheet
7. Cover with towel and allow to rise for 35 more minutes
8. Preheat frying oil to 350 degrees
9. Drop donuts in 2-3 at a time (using forks in a frying pan or fryer basket in a deep fryer, submerge donuts halfway into oil for 10-15 seconds before releasing them... this prevents them from sinking and becoming saturated with oil)
10. Cook 1-2 minutes per side
11. Remove donuts from oil and place on a paper towel to soak up any excess oil
12. Glaze** or toss in cinnamon sugar immediately
**Glaze: In a small bowl, mix confectioners sugar, extract and enough milk to reach desired glaze consistency (I used about 2 tablespoons). Then scrape in the contents of the vanilla bean and mix until vanilla bean flecks are well dispersed.