Healthy Dish

Crispy and Creamy Doughnuts

Ingredients

(.25 ounce) envelopes active dry yeast: 2 envelopes
warm water (105 to 115 degrees): 0.25 cup
lukewarm milk: 1.5 cups
white sugar: 0.5 cup
salt: 1 tsp
eggs: 2 piece
shortening: 0.33333 cup
all-purpose flour: 5 cups
vegetable oil for frying: 1 quart
butter: 0.33333 cup
confectioners' sugar: 2 cups
vanilla: 1.5 tsp
hot water or as needed: 4 Tbsp

Metric Conversion

Stages of cooking

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, 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.
Turn 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.
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.
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, 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.

History of the Crispy and Creamy Doughnuts

Doughnuts are a staple breakfast item for many people, but did you know they have been around for centuries? The first recorded recipe for a dough-like pastry comes from the Ancient Romans, who would deep-fry strips of dough and coat them in honey. The modern-day doughnut as we know it, however, can be traced back to Dutch settlers who brought the recipe for "oil cakes" to America in the 1800s. From there, the doughnut has become a beloved American breakfast treat.

Tips and Tricks for Crispy and Creamy Doughnuts Recipe

Making doughnuts can be a bit tricky, but with these tips, you'll be on your way to crispy, creamy perfection:

Make sure your yeast is fresh and active. If it doesn't foam up after sitting in the warm water for 5 minutes, it may be expired.
Don't overwork the dough. Kneading for too long can result in tough doughnuts.
Let the doughnuts rise until they are double in size. This will help them achieve their classic fluffy texture.
Use a candy or deep-fry thermometer to ensure the oil is at the right temperature. If the oil is too hot, the doughnuts will burn on the outside and be raw on the inside.
Dip the doughnuts in the glaze while they are still hot. This will help the glaze adhere to the doughnut and create a perfect sweet coating.

Tips for presenting the dish

To make your homemade doughnuts look extra special, try these presentation tips:

Display them in a pretty basket or on a cake stand for a brunch or breakfast party.
Dust the tops with powdered sugar or cinnamon for a simple yet stunning garnish.
Serve with coffee or tea for the ultimate breakfast experience.

Now that you have the perfect recipe and presentation tips, it's time to start making your very own crispy and creamy doughnuts!

How to Store Glazed Doughnuts

Glazed doughnuts will last one to two days at room temperature. Cover them with paper or foil and store them in a cool, dry environment for best results. Refrigerated doughnuts will last up to a week.

Can You Freeze Glazed Doughnuts?

Yes, unfilled glazed doughnuts can be frozen for two to three months. Place the doughnuts in a single layer on a large baking sheet for at least four hours before transferring them to a freezer-safe bag. Reheat in the microwave.

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