Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Saturday, February 26, 2011

BoBo's Homemade Doughnuts

Here's a recipe that takes me back to the days while growing up on Valley Creek.  After a sleepover at one of my best friend's house Nancy Horton, we would would make these homemade doughnuts with her precious Grandmother, BoBo.  I will forever think of both Nancy and BoBo every time we make these sweet treats.  =)

This is a fun Saturday morning project to make with kids.  Dylan enjoys decorating and icing his own doughnuts.

Peanut oil
1 can store-bought biscuits, I prefer Pillsbury Grands, Flaky Layers and Buttery Tastin' Big Biscuits
glaze (recipe follows)

chocolate frosting (recipe follows)
granulated sugar
confectioners sugar
various cake sprinkles

Preheat fryer with peanut oil to 350 degrees F.

Separate pre-cut biscuits. Make a hole in the middle with your hand and sculpt dough into a doughnut shape. Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides. Place doughnuts aside onto a paper towel lined plate to remove excess oil.

Stick a fork through the doughnut holes and dip the doughnuts immediately into whatever glaze or topping you choose.  If using the the chocolate mixture dip the doughnuts immediately before the chocolate starts to cool. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

For Glazed Doughnuts:
1 cup confectioners sugar
a touch of milk
a dash of vanilla

Mix all ingredients together, adding enough milk to make it into an icing-like consistency. Refrigerate before icing doughnuts.  Drizzle with a spoon over hot doughnuts.

For Chocolate Frosting:
1 (4-ounce) bar sweet chocolate (recommended: Baker's German's)
1/2-ounce (1/2 square) unsweetened chocolate
1 stick unsalted butter
3 cups confectioners' sugar
1 1/2 cups evaporated milk
1 1/2 teaspoons vanilla extract

Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla then remove the pan from the heat.

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