Ghoulish Donuts

Wisk all ingredients together! Set aside.

DIRECTIONS

1. Add the cream, sugar and milk into a Swiss Diamond XD Nonstick 2.2 qt Saucepan. Bring mixture to a simmer over medium-low heat stirring occasionally. Remove from heat.
2. Sprinkle your dry active yeast over the mixture, let it sit for 15 minutes. You should see the mixture "pop up". 
3. Add your flour and salt to a stand mixer bowl or large bowl and stir. Add the yeast mixture to the flour mixture and knead with a dough hook (on 2 speed) or by hand for 5 minutes. 
4. Oil a glass bowl and your hands. Scrape the dough out of mixing bowl and shape into a ball and place into your oiled bowl. 
5. Cover and let rise for 1 - 2 hours until the dough is doubled in size. 
6. Turn the dough out onto a lightly floured surface and roll out to about ½” thick. Use a 3” round cookie cutter to cut out the donuts and use a 1 ½” round cookie cutter to cut out the donut holes.
7. Reshape the dough including the donut holes into a ball and let it rest for about 10 - 15 minutes before you roll it back out and again and cut into more donuts. Continue to do this until you have cut out all of the donuts or leave the donut holes if you’d like.
8. Heat the oil in a heavy-bottomed pot to 360°F.  Use a thermometer to monitor the temperature during frying as you may need to adjust the heat, trying to keep the temperature between 350°F - 375°F.
9. Drop 3 - 4 donuts into the hot oil depending upon the size of your pan. Fry until golden brown, flipping the donuts halfway through cooking. Don’t crowd the pot.
10. Remove the donuts from the hot oil and rest them on a wire rack placed over a baking sheet to drain or on paper towels to absorb the excess oil.
11. Add your icing and add sprinkles or other Halloween-themed decorations as desired.