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I started playing with a recipe for traditional kneecaps (that’s right, it’s a donut) and found a variation I liked. These are small and sweet, and when they are dusted with powdered sugar, they are quite good. There’s no indent in these for whipped cream, but that doesn’t mean you can’t dip the entire thing in a tub of it if you’d like.
Not that I’ve ever done that myself.
Really.
Seriously.
Well, maybe once.
Ingredients
Mixed
1 envelope active dry yeast (.25 oz.)
1⁄4 cup warm water
1⁄4 cup butter, creamed
2 eggs, beaten
1⁄4 cup sugar, white granulated
1 cup whole milk
Sifted
4–5 cups all-purpose flour
1⁄4 teaspoon salt
Directions
Add dry yeast to water and set aside for 5 minutes to allow time to activate.
Cream butter, and then add beaten eggs and sugar.
In a separate bowl, sift flour and salt together. Add the activated yeast to the wet mixture, and then slowly alternate adding the milk and dry ingredients until the mixture is smooth.
Add more flour if needed to make the dough workable, then place in a greased bowl, cover, and let rise in a warm place until doubled, approximately an hour.
After 1 hour, punch the dough down and roll out on floured surface 1⁄2 to 1⁄4 inch thick.
Cut out donut rounds, and cover the rounds and holes for another half hour.
Heat the canola oil to 375°F.
Drop a teaspoon of batter into the hot oil and repeat.
After 2 minutes, check, and then flip, frying for another minute on the other side.
Drain on paper towels, and then dust with confectioners’ sugar or ice and decorate.
Yields 6–8 donuts and holes