Recipe by george59102
"I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop."
Top Review by megarachnid
Oh my word, these were so good and not nearly as much work as I thought--this was my first time making this type of doughnut and it is basically a deep fried yeast bread. I made them exactly as the recipe said, but I could see playing with this as a basic recipe. Wonderful. I'm posting a picture, but I'm not a food photographer, so I have no idea how it will look :)
- 2 (1/4 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
Directions See How It's Made
- Heat oil in a deep-frier to 350 degrees F (175 degrees C).
- In a small bowl sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- 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.
- Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
- Knead until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double.
- Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
- Cut with a floured doughnut cutter. Gentlely place the doughnuts in the hot oil. Don't crowd the doughnuts.
- 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 at a runny consciencey.
- Fry the doughnuts until golden brown on each side. Dip in the glaze while still warm.
- Put a cookie sheet under a wire rack. Place the glazed doughnut on the wire rack and let the excess glaze drip off.