Raised Oat Doughnuts

RAISED OAT DOUGHNUTS

Jay Erickson

seajaycook.com

Nothing say's daddy is home from sea likes a pot of hot oil on the stove and warm donuts on the table.

Crewmember Todd Dussault   enjoyed these doughnuts when I prepared them at sea and asked for the recipe so he could make them at home with his children.

I start the dough like I start my dinner bread, and that is:

Reserve 1 cup cooked old fashion oats from breakfast and add 3/4 cup water and 2 Tablespoon dry yeast. Make sure the oat mixture isn't over 110 degrees F so as not to harm the yeast.

 Cover with plastic wrap and prick a small hole in the top so gas can escape. Let this sit at room temperature for at least four hours.

Next, mix in a large mixing bowl , the oat mixture, four large eggs, ½ cup plain yogurt, ½ cup sugar, one cup milk, ½ cup melted butter, one teaspoon salt and seven cups unbleached white flour.

Mix and kneed for five minutes.Should make a soft sticky dough.

Cover and refrigerate four hour or over night.  But keep in mind that the dough wants to rise out of its container until it is chilled.

When you are ready to fry, pull the dough out of the refrigerator and roll out on a well-floured (about one cup) counter to about 3/8 of an inch.

Have your fryer pot with canola oil heating up to 375 degrees. Make sure pot handles or electric fryer cords are safely tucked away from an accidental grab and spill!

Have ready a sheet pan with paper towels to drain cooked doughnut and a round holed chef's spoon to turn the doughnuts.

I can never keep a doughnut cutter around when I need one, so I use a 3 inch biscuit cutter and when I pick the disk up I stick my thumb through the middle and rub thumb and fore finger together as I move the doughnut-disk to the oil, making the hole.

Carefully drop the doughnut into the oil. Turn after a couple of minutes lift out after a couple more minutes and place to drain on paper towels. Drop a few more into the oil and glaze the ones you have previously cooked. While hot, drop them in a bowl of vanilla-lemon yogurt icing to glaze the tops.

To make the icing: In a shallow bowl use ½ cup powdered sugar 3 Tablespoons plain yogurt ½ teaspoon vanilla extract, ½ teaspoon lemon extract. Mix with a fork