I have made this recipe many many times and there usually aren't any left for tomorrow, but if there are they aren't had or chewy! I don't know if it is a storage issue or what, but when I take the doughnuts to an event they are never any leftovers.
It is simply just the Tupperware Bread Recipe with an altering on the amount of sugar
Tupperware Bread Donuts
9 cups flour
1 1/2 c scalded Milk
1 1/2 C cool water
2/3 c sugar (changed to 1 heaping cup for doughnuts)
2 tsp salt
4 beaten eggs
2 pkg yeast ( i like rapid rise)
1 cup melted margarine (melt as soon as you seal the bowl)
4 beaten eggs
Put flour in large tupperware bowl(i like to microwave my flour for about a min to warm it, depending on the strengh of your microwave, and it gives the whole process a jump start), making a well in the center, pour milk, water, sugar, salt in well and sprinkle yeast on top ( i like to take a little flour and dust over the top of the yeast so it gets going as well).
Seal the bowl and set in a warm spot and leave until lid pops off (20 min or less). Add the melted margarine that has cooled. And the 4 beaten eggs. Then mix with wooden spoon. Turn onto counter top and knead in flour just past the tacky stage. Return to bowl, seal and leave until seal pops again.
For: Bread shape as desired, Let rise and bake at 375 for 20-30 min.
When seal pops, for doughnuts, flour your surface and turn the doughout of bowl not punching the dough down, actually handling it carefully as not to make it deflate. Roll gently to approx 1/2" to 3/4" and cut. IMPORTANT I use a Old Tuna Can, that has been washed of course, because size matters. After cutting out the circle, pick up the dough and gently poke both your thumbs through the center. Fry at 375 just until lightly brown, and frost just as they come out of the fryer. I use an electric skillet and depending on the size of the skillet, you can get either 4 or 6 in it.
I use a full bag of Powdered Sugar and put it in a bowl with just enough cool water until it is easy to stir. IMPORTANT Not to much water, but not to little, and how you can tell is if its to thick your doughnut will stick in the sugar and not come out. I drop them in, flip them over, and then hang them on wooden spoons over the bowl until they drip free. When the next batch is just ready to come out of the fryer, these are ready to move to a container. This is also IMPORTANT - storing them properly is essecential for the doughnut because if you store it tightly covered the frosting becomes tacky and runs off the doughnut. I use a box which is lined with waxed paper of butcher paper, and leave them uncovered because while they are hot they need to be kept left open. I put them in the box on there end and then just slightly lay them over at a 80% angle.
Then its just a matter of eating them! Oh make sure you eat one before you give them to the Gang!