{"id":125,"date":"2014-05-23T12:36:34","date_gmt":"2014-05-23T19:36:34","guid":{"rendered":"http:\/\/cathypark.net\/blog\/?p=125"},"modified":"2016-10-16T22:24:18","modified_gmt":"2016-10-17T05:24:18","slug":"donuts","status":"publish","type":"post","link":"https:\/\/cathypark.net\/blog\/donuts\/","title":{"rendered":"Donuts!!!!"},"content":{"rendered":"<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">I ventured out and made donuts! \u00a0However since I cannot follow every recipe the exact way&#8230;I will post the &#8220;real&#8221; recipe and then the &#8220;Cathy Version&#8221;!<\/span><\/p>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">\u00a0<\/span><\/p>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Cathy Version!!!<\/span><\/p>\n<p><span class=\"Apple-style-span\" style=\"font-weight: bold; font-family: Arial,Helvetica,sans-serif; font-size: x-large;\">Faux Krispy Kreme Donuts!!!!<\/span><\/p>\n<h4><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Donut Batter<\/span><\/h4>\n<ul>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">2 pkgs. regular or rapid rise yeast<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1\/4 cup warm water<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1 1\/2 cups lukewarm milk (microwaved for a minute)<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1\/2 cup sugar<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1 tsp. salt<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">2 eggs<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1\/3 cup shortening<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">5 cups all\u2212purpose flour<\/span><\/li>\n<\/ul>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><a href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7803960226157442246\" name=\"Creamy_Glaze\"><\/a><\/span><\/p>\n<h4><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Creamy Glaze<\/span><\/h4>\n<ul>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1\/3 cup butter (Melted)<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">2 cups powdered sugar<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1 1\/2 tsp. vanilla<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">2-4 tbsp. milk<\/span><\/li>\n<\/ul>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">\u00a0<\/span><\/p>\n<p><a style=\"clear: left; margin-right: 1em; margin-bottom: 1em; float: left;\" href=\"http:\/\/2.bp.blogspot.com\/-v1ova2ZGp0k\/TtK4Aa8uR2I\/AAAAAAAABWc\/zAuEyIO8xTs\/s1600\/IMG_5602.JPG\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-v1ova2ZGp0k%2FTtK4Aa8uR2I%2FAAAAAAAABWc%2FzAuEyIO8xTs%2Fs320%2FIMG_5602.JPG&amp;container=blogger&amp;gadget=a&amp;rewriteMime=image%2F*\" alt=\"\" width=\"320\" height=\"240\" border=\"0\" data-orig-src=\"http:\/\/2.bp.blogspot.com\/-v1ova2ZGp0k\/TtK4Aa8uR2I\/AAAAAAAABWc\/zAuEyIO8xTs\/s320\/IMG_5602.JPG\" \/><\/a><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">I cheated and used a bread maker!!!! \u00a0I put the dry ingredients in the bread maker, started the bread maker so it would mix the dry ingredients. \u00a0Then added the rest of the batter ingredients in no particular order. \u00a0Ran the &#8220;dough&#8221; cycle on the bread machine.<\/span><\/p>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">\u00a0<\/span><\/p>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Because I didn&#8217;t feel the need for a deep fryer, I got rid of it a few years ago and just realized that today&#8230;&#8230;so I used a frying pan. \u00a0Roll the dough out on a floured surface. \u00a0Used a bowl and a shot glass to cut the donuts out. \u00a0Fried them on both sides until they were golden brown. \u00a0<\/span><\/p>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><img decoding=\"async\" class=\"alignleft wp-image-128 size-medium\" src=\"https:\/\/cathypark.net\/blog\/wp-content\/uploads\/2014\/05\/Gianna-Donut-231x300.jpg\" alt=\"Gianna Donut\" width=\"231\" height=\"300\" srcset=\"https:\/\/cathypark.net\/blog\/wp-content\/uploads\/2014\/05\/Gianna-Donut-231x300.jpg 231w, https:\/\/cathypark.net\/blog\/wp-content\/uploads\/2014\/05\/Gianna-Donut-791x1024.jpg 791w, https:\/\/cathypark.net\/blog\/wp-content\/uploads\/2014\/05\/Gianna-Donut.jpg 1275w\" sizes=\"(max-width: 231px) 100vw, 231px\" \/>Dipped them into the glaze. \u00a0I also added Nesquick Strawberry powder into the glaze and made strawberry flavoring. \u00a0It was pretty easy to create your own topping. \u00a0I suppose you could use syrup too to change it up too! \u00a0Enjoy.<\/span><\/p>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">\u00a0<\/span><\/p>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">\u00a0\u00a0<\/span><\/p>\n<h2><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Creamy Glaze<\/span><\/h2>\n<p>&nbsp;<\/p>\n<ol class=\"steps_list_2\">\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><span class=\"whb\">Use a small pot or saucepan to heat the butter<\/span>. Wait until it&#8217;s melted and then remove it from the heat.<\/span><\/li>\n<li><span class=\"whb\" style=\"font-family: Arial,Helvetica,sans-serif;\">Add the vanilla and powdered sugar stir until the mixture is smooth<\/span><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">.<\/span><\/li>\n<li class=\"steps_li final_li\"><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><span class=\"whb\">Pour in the water (one tablespoon at a time) and stir it in until the consistency matches what you want<\/span>.<\/span><\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-mUBxzgEVQ30%2FTtK4FQpDDGI%2FAAAAAAAABW8%2FUQTz-LTDPDg%2Fs200%2FIMG_5606.JPG&amp;container=blogger&amp;gadget=a&amp;rewriteMime=image%2F*\" alt=\"\" width=\"216\" height=\"162\" border=\"0\" data-orig-src=\"http:\/\/1.bp.blogspot.com\/-mUBxzgEVQ30\/TtK4FQpDDGI\/AAAAAAAABW8\/UQTz-LTDPDg\/s200\/IMG_5606.JPG\" \/><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Real Recipe:<\/span><\/p>\n<p><span class=\"Apple-style-span\" style=\"font-weight: bold; font-family: Arial,Helvetica,sans-serif; font-size: x-large;\">Faux Krispy Kreme Donuts!!!!<\/span><\/p>\n<h4><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Donut Batter<\/span><\/h4>\n<ul>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">2 pkgs. regular or rapid rise yeast<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1\/4 cup warm water (105\u2212115 degrees)<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1 1\/2 cups lukewarm milk (scalded then cooled)<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1\/2 cup sugar<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1 tsp. salt<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">2 eggs<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1\/3 cup shortening<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">5 cups all\u2212purpose flour<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Vegetable oil<\/span><\/li>\n<\/ul>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><a href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7803960226157442246\" name=\"Creamy_Glaze\"><\/a><\/span><\/p>\n<h4><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Creamy Glaze<\/span><\/h4>\n<ul>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1\/3 cup butter<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">2 cups powdered sugar<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">1 1\/2 tsp. vanilla<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">2-4 tbsp. hot water<\/span><\/li>\n<\/ul>\n<div>\n<h4><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Donuts<\/span><\/h4>\n<ol class=\"steps_list_2\">\n<li>\n<div class=\"step_num\">\n<p><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\">Get a bowl and mix the warm water with the yeast<\/b><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">. Let the yeast dissolve in the water.<\/span><\/p>\n<\/div>\n<div class=\"wh_ad\"><\/div>\n<\/li>\n<li>\n<div class=\"step_num\">\n<p><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\">Add the salt, shortening, milk, sugar, eggs, and 2 cups of flour<\/b><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">. At a low pace or speed, mix the ingredients well, as you also want to scrape and fold in the mixture. Do this for 30 seconds.<\/span><\/p>\n<\/div>\n<\/li>\n<li>\n<div class=\"step_num\">\n<p><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\">Beat or stir the mixture for another 2 minutes at a medium speed<\/b><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">. Continue scraping and folding. Put in the rest of the flour and stir the mixture until it&#8217;s smooth.<\/span><\/p>\n<\/div>\n<\/li>\n<li>\n<div class=\"step_num\">\n<p><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\">Cover the dough mixture and let it rise for about 50 to 60 minutes<\/b><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">. You&#8217;ll want to store it in a warm place. The dough will be ready when the indentation stays in tact when you touch it; meaning if you press the dough with your finger, it will stay pressed down instead of bouncing back up.<\/span><\/p>\n<\/div>\n<\/li>\n<li>\n<div class=\"step_num\">\n<p><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\">Spread flour onto a surface, such as a counter top or cutting board<\/b><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">. Scoop the dough onto the floured surface and roll the dough around softly so that it&#8217;s coated. Carefully roll the dough into pieces that is 1\/2 thick with a rolling pin (preferably floured so that the dough does not stick to pin). Use a donut cutter on each piece, giving them a hole in the middle.<\/span><\/p>\n<\/div>\n<\/li>\n<li>\n<div class=\"step_num\">\n<p><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\">Cover the pieces again and allow it to rise for another 30 to 40 minutes<\/b><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">.<\/span><\/p>\n<\/div>\n<\/li>\n<li>\n<div class=\"step_num\">\n<p><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\">Use a deep fryer at 350 degrees F and pour in the vegetable oil<\/b><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">. Using the sides of the deep fryer and a wide spatula, slide the donut batter into the oil. Turning them about 1 minute on each side, fry the batter until you get a golden brown color.<\/span><\/p>\n<\/div>\n<\/li>\n<li>\n<div class=\"step_num\">\n<p><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\">Remove the donuts from the oil in a careful manner and drain the pieces<\/b><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">. Be sure to avoid pricking the surface of the donuts.<\/span><\/p>\n<\/div>\n<\/li>\n<li class=\"steps_li final_li\">\n<div class=\"step_num\">\n<p><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\">Use the creamy glaze and dip the donuts into it<\/b><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">. Let the donuts cool down and then use the chocolate glaze as a spread.<\/span><\/p>\n<\/div>\n<\/li>\n<\/ol>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><a href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7803960226157442246\" name=\"Creamy_Glaze_2\"><\/a><\/span><\/p>\n<h4><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Creamy Glaze<\/span><\/h4>\n<ol class=\"steps_list_2\">\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><b class=\"whb\">Use a small pot or saucepan to heat the butter<\/b>. Wait until it&#8217;s melted and then remove it from the heat.<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><b class=\"whb\">Add the vanilla and powdered sugar stir until the mixture is smooth<\/b>.<\/span><\/li>\n<li class=\"steps_li final_li\"><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><b class=\"whb\">Pour in the water (one tablespoon at a time) and stir it in until the consistency matches what you want<\/b>.<\/span><\/li>\n<\/ol>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><a href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7803960226157442246\" name=\"Chocolate_Glaze\"><\/a><\/span><\/p>\n<h4><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">Chocolate Glaze<\/span><\/h4>\n<ol class=\"steps_list_2\">\n<li><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\"><b class=\"whb\">Use a small pot or saucepan to melt the chocolate and butter over low heat<\/b><span class=\"Apple-style-span\" style=\"font-weight: normal;\">.<\/span><\/b><\/li>\n<li><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\"><span class=\"Apple-style-span\" style=\"font-weight: normal;\"><b class=\"whb\">Remove it from the heat, add the powdered sugar and vanilla, and stir until the mixture is smooth<\/b><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">.<\/span><\/span><\/b><\/li>\n<li><b class=\"whb\" style=\"font-family: Arial, Helvetica, sans-serif;\"><span class=\"Apple-style-span\" style=\"font-weight: normal;\"><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><b class=\"whb\">Pour in the water (one tablespoon at a time) and stir it in until the consistency matches what you want<\/b><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\">.<\/span><\/span><\/span><\/b><\/li>\n<\/ol>\n<div>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial,Helvetica,sans-serif;\"><a href=\"http:\/\/www.wikihow.com\/Make-Krispy-Kreme-Doughnuts\">Krispy-Kreme-Donuts<\/a><\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I ventured out and made donuts! \u00a0However since I cannot follow every recipe the exact way&#8230;I will post the &#8220;real&#8221; recipe and then the &#8220;Cathy Version&#8221;! \u00a0 Cathy Version!!! Faux Krispy Kreme Donuts!!!! Donut Batter 2 pkgs. regular or rapid rise yeast 1\/4 cup warm water 1 1\/2 cups lukewarm milk (microwaved for a minute) 1\/2 cup sugar 1 tsp. salt 2 eggs 1\/3 cup shortening 5 cups all\u2212purpose flour Creamy Glaze 1\/3 cup butter (Melted) 2 cups powdered sugar 1 1\/2 tsp. vanilla 2-4 tbsp. milk \u00a0 I cheated and used a bread maker!!!! \u00a0I put the dry ingredients in the bread maker, started the bread maker so it would mix the dry ingredients. \u00a0Then added the rest of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[],"class_list":{"0":"post-125","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recipes","8":"entry"},"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/cathypark.net\/blog\/wp-content\/uploads\/2014\/05\/Gianna-Donut.jpg","_links":{"self":[{"href":"https:\/\/cathypark.net\/blog\/wp-json\/wp\/v2\/posts\/125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cathypark.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cathypark.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cathypark.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cathypark.net\/blog\/wp-json\/wp\/v2\/comments?post=125"}],"version-history":[{"count":4,"href":"https:\/\/cathypark.net\/blog\/wp-json\/wp\/v2\/posts\/125\/revisions"}],"predecessor-version":[{"id":133,"href":"https:\/\/cathypark.net\/blog\/wp-json\/wp\/v2\/posts\/125\/revisions\/133"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cathypark.net\/blog\/wp-json\/wp\/v2\/media\/128"}],"wp:attachment":[{"href":"https:\/\/cathypark.net\/blog\/wp-json\/wp\/v2\/media?parent=125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cathypark.net\/blog\/wp-json\/wp\/v2\/categories?post=125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cathypark.net\/blog\/wp-json\/wp\/v2\/tags?post=125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}