Crispy and Creamy Doughnuts
This is a great recipe. I have followed it more than a dozen times and I have tried variations. Most of the failures reported here are yeast-bread related. This, of course, means that you must take a lot of care with the bread basics. As described in the recipe, proof your yeast in the warm water. Give it 5 minutes or more. If you do not see a good healthy foaming action, toss it and start over. Dough handling is key. This is a rich dough with milk, egg and shortening. It is stretchy and yes, sticky. You don’t need to get stuck to it. When handling it, in the kneading and in the rolling and cutting, use flour to keep it manageable, but take care not to add so much flour that you change the ratio. I believe this recipe is correct. Some bakers reviewing here have noted the bread of the donut as being “not sweet enough”. This yeast bread rises prior to frying and then gets a big lift when dropped in the oil. Do not increase the sugar. I have tested in steps all the way to a doubling of the sugar. The only effect is that the dough becomes heavy and the taste approaches that of a cake donut. The recipe is correct. For this donut you want the lightness and the lift. The sweetness is in the glaze. If you want it sweeter, top it with a heavier glaze. For those of you with a BREAD MAKER, try it. Put the ingredients in exactly as listed and run on a dough-only setting. Turn the dough out onto your surface. Do not knead again, the machine did that. Avoid a full punch down. Press and rol
Ingredients
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2 envelope (.25 ounces each) active dry yeast
1⁄4 cup water, 105-115 degrees F (41-46 degrees C)
1 1⁄2 cup lukewarm milk
1⁄2 cup white sugar
1 tsp salt
2 egg
1⁄3 cup shortening
5 cup all-purpose flour, divided
1 qt vegetable oil, for frying
1⁄3 cup butter
2 cup powdered sugar
1 1⁄2 tsp vanilla
4 tbsp hot water, or as needed
Directions
Sprinkle yeast over warm water and let stand for 5 minutes or until foamy.
In a large bowl, mix together yeast mixture, milk, white sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed or stir 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 doubled. Dough is ready if you touch it and the indention remains.
Turn 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 doubled. Cover loosely with a cloth.
Melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat and stir in hot water one tablespoon at a time until the glaze is somewhat thin, but not watery. Set aside.
Heat 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 and 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.
Ingredients
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Choose your zip, pick favorite stores
2 envelope (.25 ounces each) active dry yeast
1⁄4 cup water, 105-115 degrees F (41-46 degrees C)
1 1⁄2 cup lukewarm milk
1⁄2 cup white sugar
1 tsp salt
2 egg
1⁄3 cup shortening
5 cup all-purpose flour, divided
1 qt vegetable oil, for frying
1⁄3 cup butter
2 cup powdered sugar
1 1⁄2 tsp vanilla
4 tbsp hot water, or as needed
Directions
Sprinkle yeast over warm water and let stand for 5 minutes or until foamy.
In a large bowl, mix together yeast mixture, milk, white sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed or stir 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 doubled. Dough is ready if you touch it and the indention remains.
Turn 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 doubled. Cover loosely with a cloth.
Melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat and stir in hot water one tablespoon at a time until the glaze is somewhat thin, but not watery. Set aside.
Heat 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 and 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.
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