Bouffe e Bambini Guest Post

Our first guest is a culinary superstar. 
You may know her already,
she is practically a blogging celebrity...
Welcome,
Hanna of Bouffe e Bambini.
Hanna amazes me on a daily basis with her skills.
You should see this mud pie she made FROM scratch for her hubby's birthday....

I DIE!

Not only is she talented, but she has a heart of gold.

Its people like her, that I met via blogging, 

that I am so grateful for. 

Take it away, my friend!

.......

Hi there!!! 

I am S*U*P*E*R excited to be here guest blogging today!!! I absolutely adore Lindsay and her blog. In fact, I'm sure we would be BFF's if we lived in the same city. 

My name is Hanna and I am the author of a blog called {bouffe e bambini}. What will you find on my blog? I mainly share recipes but sometimes I throw in a fashion post, some pictures of my babies or maybe a party planning idea. Please stop by and see me anytime. I L*O*V*E new friends.

Here I am with my babies!  

Today I am going to share an amazing recipe for homemade donuts!!! They are light, fluffy and pure sinful delight. I promise! I made these last Sunday morning and my husband has never been so happy. These do take a little time to make because you have to let the dough rise twice but otherwise they are not that difficult. Anyone can easily make homemade donuts and they are divine. Please give them a try! 

Ingredients

• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
•  
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.