Ghoulish Donuts

DIRECTIONS

1. Add the cream, sugar, and milk into a 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 hands. Scrape the dough out of mixing bowl and shape into a ball. Place in 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 pot to 360°F, use a thermometer to monitor the temperature during frying as you may need to adjust the heat, try to keep the temperature between 350°F - 375°F.
9. Drop 3 - 4 donuts into the hot oil, depending on the size of your pan, and 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 excess oil or simply place them on some paper towels to absorb the excess oil.
11. Make frosting and color accordingly!