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Screaming Doughnuts

Yields1 Serving

 2 tsp (or 1 pkg) active dry yeast
 3/4 cup warm water or milk
 2 1/2 cups all-purpose flour
 1/4 cup sugar
 2 Tbsp butter, softened or melted
 1 egg
 1 tsp vanilla
 1/2 tsp salt
 canola oil, for cooking
 icing or cinnamon sugar, for sprinkling

In a large bowl stir a big pinch of the sugar and the yeast into the water or milk and leave for 5 minutes, until it starts to foam.


Add the flour, sugar, butter, egg, vanilla and salt and knead until you have a soft dough. Continue to knead (or use the dough hook on your stand mixer) for 7-8 minutes, until the dough is smooth and elastic.


Place the dough back in the bowl, cover with a tea towel and let rise for an hour or two, until doubled in size. (If you want to make it ahead of time, refrigerate the dough for up to 12 hours to slow the rise.) When you’re ready to fry them, divide into 10 pieces and roll each into an oval. Cut a mouth and some eyes—I used the end of a large icing bag tip for the mouth, and a chopstick and my finger for the eyes. (Remember that the dough will swell as it cooks, so make the holes larger than you’d like them to be.)


Heat an inch or two of canola oil in a medium pot over medium-high heat until it’s hot, but not smoking (350F is ideal if you have a thermometer—otherwise test with a scrap of dough or bread to see if it bubbles) and cook a few pieces of dough at a time, without crowding the pan for a minute or two per side, until golden. Transfer to a paper towel lined plate, then sprinkle with icing sugar or douse in cinnamon sugar (put it in a baking dish or pie plate) while still warm. Makes about 1 1/2 dozen doughnuts.