Crispy and Creamy Doughnuts
"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."
- Ready In:
- 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
- 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.
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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 :)1Reply