Donuts

2 (1/4 ounce) packages yeast (about 1 tablespoon)

1/4 cup water (105-115)

1 1/2 cups lukewarm milk (scalded, then cooled)

1/2 cup sugar

1 teaspoon salt

2 egg

1/3 cup shortening

5 cups all-purpose flour

canola oil

Matcha Glaze

1/3 cup butter

2 cups powdered sugar

1 teaspoons matcha

4-6 tablespoons hot water

Directions:

1) Dissolve yeast in warm water in 2 1/2-quart bowl.

2) Add milk, sugar, salt, eggs, shortening and 2 cups flour.

3) Beat on low for 30 seconds, scraping bowl constantly.

4) Beat on medium speed for 2 minutes, scraping bowl occasionally.

5) Stir in remaining flour until smooth.

6) Cover and let rise until double, 50-60 minutes.

7) (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.

8) Gently roll dough 1/2-inch thick with floured rolling pin.

9) Cut with floured donut cutter.

10) Cover and let rise until double, 30-40 minutes.

11) Heat vegetable oil in deep fryer to 350°.

12) Slide donuts into hot oil with wide spatula.

13) Turn donuts as they rise to the surface.

14) Fry until golden brown, about 1 minute on each side.

15) Remove carefully from oil (do not prick surface); drain.

16) Dip the donuts into matcha glaze set on rack.

17) Matcha Glaze: Heat butter until melted.

18) Remove from heat.

19) Stir in powdered sugar and matcha until smooth.

20) Stir in water, 1 tablespoon at a time, until desired consistency. 


The yeast is reacting


Adding the butter


Waiting for the dough to rise


Ready to be rolled


Cheok shaping them


Close up


Ready to be fried


In they go


Almost ready to be taken out


Time to dip them in the matcha glaze


Golden brown 


Glaze all ready


Tuck in!