Ma's Fudge Frosting

Ma's Fudge Frosting

In a small pot combine:

2 Tbsp butter

4 Tbsp cocoa

6 Tbsp heavy cream

Whisk while heating to a boil. Boil 1 minute. Remove from heat and cool to about 80-100F.

Add:

2 cups powdered sugar

Mix in completely*, then beat with a hand mixer for 2 minutes to create fudge-like consistency. 

* If needed, add more cream in 2 tsp increments.

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Brenda Tips:

• For a lighter milk chocolate frosting, only use 2 Tbsp cocoa.

• If frosting seems a little dry or sugary, add 2-3 tsp cream, mixing with a hand mixer.

• This is the perfect frosting for Brigham Young Donuts (Cake Donuts).

Brigham Young Donuts (Cake Donuts)

These delicious cake donuts are a favorite tradition for Brenda and her family. During The Church of Jesus Christ of Latter-day Saint’s semi-annual General Conference Sessions the first weekend of April and October, Brenda’s mom would makes these as a special General Conference breakfast. Brenda has carried the tradition with her to the different places she has lived, and hopes you make them part of your family traditions too!

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Brigham Young Donuts (Cake Donuts)

To your favorite mixing bowl, add in order:

1 cup milk, warmed to about 80F

1/4 cup potato flakes

1/2 cup sugar

1 egg

5 tsp oil

3/4 tsp cinnamon

1/4 tsp nutmeg

Whisk together, then stir in:

1/2 tsp salt

1 1/2 tsp baking powder

2 1/4 cup flour

Knead 30 times (similar to biscuit dough).

While kneading, add: 

1 Tbsp flour increments, up to 1/2 cup

Let rest 10 minutes.

While resting…

Heat oil:

• Use an electric fryer, set to 360-375F

• Or, fill a medium pot with 2-3" of oil, turn heat to medium

Prepare a cookie sheet covered with a clean dish towel.

Prepare a cake pan covered with paper towels or clean paper sacks.

Roll dough out on a lightly floured silicone mat or countertop, roll to about 3/4" thick. Using a donut cutter, cut donut rounds and set on the towel covered cookie sheet.

Fry in small batches:

• Carefully drop donut into hot oil

• Let cook until the area just above the oils surface begins to brown, then flip

• Cook for 2-3 minutes on the other side.

• Carefully remove from the hot oil, placing on the paper lined pan

 Cool enough to frost and then enjoy.

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 Brenda’s Tips:

• Serving size: 12 donuts, standard size. Recipe can be multiplied.

• Brenda recommends slicing the donut like a bun and putting the frosting in the middle to make a delicious donut sandwich! Her favorite combinations:

  • Ma’s Fudge Frosting with sprinkles

  • Vanilla frosting with coconut

• No donut cutter? Use a biscuit cutter for the outer circle and a small medicine bottle to punch out the center.

Brenda's Favorite Yeast Dough

Brenda uses this dough recipe for:

• dinner rolls

• scones

• bread

• cinnamon rolls

• donuts

• …anything that needs dough!

If you’re new to kneading, check out Brenda's HOW TO: Knead Yeast Dough post.

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Brenda’s Favorite Dough Recipe

To a large mixing bowl, add:

2 cups warm water 

4 tsp yeast

1/2 cup sugar

1/2 cup potato flakes

2 1/4 cups flour

Stir until combined, then mix each in individually:

4 Tbsp butter, softened

2 eggs

1 1/2 tsp salt

2 cups flour

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic.

Let rise 45 minutes. 

Shape. 

Proof 45 minutes. 

Cook.

Let sit 5 minutes, then serve.

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Brenda’s tips:

• Brenda prefers to use a large, shallow, flat-bottomed bowl to make yeast dough as it makes kneading easy. Her very favorite bowl comes from this set.

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a loaf prior to the five minutes, the loaf will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the loaf will cut cleanly and have a smooth open crumb.

• Need to save some? Enclose in an airtight container or bag and freeze. Even if you're serving only 24 hours after baking. To thaw, remove from freezer about 1-2 hours prior to serving. 

• Proof means to allow the yeast to work (aka let the dough rise)

• Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:

  • burning it: too hot water

  • smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast

  • poisoning it: salt added directly to yeast that hasn't bloomed

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Window to B’s Kitchen…