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.
- Serves: 18 persons
- 2(.25 ounce) envelopes active dry yeast
- ¼cup warm water (105 to 115 degrees)
- 1½ cups lukewarm milk
- ½cup white sugar
- 1teaspoon salt
- ⅓cup shortening
- 5cups all-purpose flour
- 1quart vegetable oil for frying
- ⅓cup butter
- 2cups confectioners' sugar
- 1½ teaspoons vanilla
- 4tablespoons hot water or as needed
Step 1Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
Step 2In 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.
Step 3Turn 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.
Step 4Melt 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.
Step 5Heat 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.