Wherewolf? There Wolf!

With autumn comes the storms, which means that it's dark, cold and windy. Apparently a storm called Igor is closing in on Sweden and might strike tonight, it might or might not be as bad as one called Gudrun a couple of years ago was but lets hope it's not...

Anyway this kind of weather calls for comfort-food or more accurate comfort-cakes, so I decided to try something I've never made before; Doughnuts.
Here in Sweden it's not so popular with doughnuts we're more of a cinnamon bun people, because of that the selection is very thin and they can be very hard to find so when i read Joy the Bakers recipe on doughnuts i thought I've got to try this sometime. And as it turns out sometime was two days ago.

So here is the recipe for:
Doughnuts from Joy the Baker

makes 1 dozen doughnuts

2 1/2 tsp active dry yeast
2 tbs warm water (40–46°C) you should be able to put your finger in and not burn
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/4 cup unsalted butter, softened
3 large egg yolks
2 tbs sugar
1 1/2 tsp salt
1/2 tsp cinnamon

I also added about 1 tsp of vanilla sugar
About 10 cups vegetable oil for deep frying

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. I made the doughnuts by hand so I worked/kneaded the dough for about 5 min with a wooden spoon until it was soft and smooth.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 176°C on thermometer, test with a bit of the doughnut scrap when it turns golden when you drop it in its hot enough. (I used a wok with about 5 dl oil just make sure that you have enough oil so that they are floating free) Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 176°C between batches.)

Just as Joy did I also seasoned some of my doughnut holes with cinnamon sugar and icing sugar, I also dipped some of them in chocolate.

I found that the doughnuts became a bit stale the next day so I suggest you make them when you have company and eat all of them the same day as you make them.

And I just have to brag about my tomatoes, this is the first time I've tried to grow big tomatoes and they turned out really good and scrumptious.