Crispy and Creamy Doughnuts
Description
This homemade donut recipe is easier than you think and tastes just the glazed donuts from your favorite shop: crispy, fluffy, sweet perfection!
Ingredients
•
2 (1/4 ounce) envelopes active dry yeast
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1/4 cup warm water (105 to 115 degrees)
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1 1/2 cups lukewarm milk
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1/2 cup white sugar
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1 teaspoon salt
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2 eggs
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1/3 cup shortening
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5 cups all-purpose flour
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1 quart vegetable oil for frying
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1/3 cup butter
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2 cups confectioners' sugar
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1 1/2 teaspoons vanilla
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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
Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour together in a large bowl for a few minutes with an electric mixer at low speed, or stir with a wooden spoon. Beat in remaining flour, ½ 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 ½-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 donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts 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.
6
Enjoy!