***This post contains affiliate links.***
During the deathly down low temperatures of the despicable winter weather, my children and I have been together for the past two weeks, almost nonstop. Today, we were joined by their dad taking the day off to avoid the frigid temperatures of the polar vortex. In an attempt to engage them in some learning of at least life skills, we've been making videos and each kid has their own tagline. For my daughter, it's Adventures in Cooking with Tori. For my son, it's Easton's Fun Times. Cooking up some #doughnutsfordad was perfect for #adventuresincookingwithTori.
My day started with a few phone calls and once they were finished, I needed to give my brain a small break, so I called Tori to the kitchen, told her to wash her hands and we got started on the dough. It's a recipe that I use often when making cinnamon rolls, so I pulled it out of my head and she wrote it down step-by-step so that we'd know what to do.
I started with gathering a cup of warm, borderline hot, water.
Mix in 1 tablespoon yeast.
Mix together the dough. For step-by-step instructions, follow Tori's lead in this video.
Roll it out, and form into doughnuts.
Then, fry it up.
Once the doughnuts are fried in the oil to a golden brown, roll them in white sugar and enjoy warm.
Ingredients:
1 cup hot water
1 T. yeast
3-4 cups flour
1/4 cup sugar
1 tsp salt
3 eggs
1/2 cup vegetable oil
Dissolve the yeast in hot water. Mix together 3 cups flour, sugar, and salt. Add eggs, and yeast mixture. Knead together. Add oil. Continue kneading. If it is still sticky, add more flour. (For 8 year olds that love to make slime - it should feel like slime). Let rise in warm area for 1 hour.
After one hour, heat up oil. Roll into balls or roll into doughnut shapes and fry to a golden color. (We found that making our doughnuts smaller worked a lot better than frying big ones).
Tori says, "Smash that subscribe button on the YouTube video and let us know what new adventures in cooking you'd like to see." And as a mom, I'm way better at putting together the cooking videos and getting them posted, but the Easton's Fun Times will be getting some attention also (just as soon as my book is polished, to an editor, and ready for release).