Crispy Homemade Doughnuts ✨
Ingredients:
• 2 (.25 ounce) active dry yeast
• ¼ cup warm water
• 1 ½ cups lukewarm milk
• ½ cup white sugar
• 1 teaspoon salt
• 2 large eggs
• ⅓ cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• ½ cup butter
• 2 cups confectioners’ sugar
• 1 ½ teaspoons vanilla
• 4 tablespoons hot water or as needed
Directions:
Step 1:
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
Step 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.
Step 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.
Step 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.
Step 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.
ENJOY 😊
Making crispy homemade doughnuts requires attention to detail in both the dough preparation and frying process. Using active dry yeast is essential for the dough to rise and become light and fluffy; the yeast is first proofed in warm water to activate it before mixing with milk, sugar, eggs, shortening, and flour. Kneading the dough until smooth and elastic helps develop gluten, which gives the dough its structure. After the first rise until doubled in size, gently rolling out the dough to half an inch thickness and cutting with a floured doughnut cutter ensures uniform doughnuts that fry evenly. Frying at the right temperature, 350°F (175°C), in vegetable oil is key to achieving a crispy, golden-brown crust while keeping the inside soft. Using a deep fryer or a heavy skillet and flipping the doughnuts as they float to the surface ensures even cooking on both sides. After frying, the doughnuts are drained on a wire rack to remove excess oil. The glaze made with melted butter, confectioners’ sugar, vanilla, and hot water creates a sweet, smooth coating that sets while the doughnuts are still warm, enhancing their taste and texture. Using real butter and vanilla improves flavor and richness. The choice of vegetable oil for frying is important as it withstands high temperatures without imparting off-flavors. To perfect your homemade doughnuts, consider these tips: avoid over-kneading the dough to prevent toughness; allow sufficient rising time to achieve fluffiness; maintain consistent oil temperature to avoid greasy or undercooked doughnuts; and use fresh yeast for best rising results. Experimenting with glazes and toppings such as chocolate, cinnamon sugar, or sprinkles can add variety. Incorporating homemade doughnuts into your kitchen repertoire offers a rewarding baking experience and delicious treats for family and friends. This recipe aligns with classic doughnut-making techniques and provides a foundation for exploring creative flavors while ensuring quality, texture, and taste.
