I have tried so many versions of homemade glazed doughnuts, and this recipe finally came out just like the ones at my favorite donut shop. Perfect!
Ingredients
- active dry yeast: 2 envelopes (.25 ounce 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: 4 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
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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.
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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.
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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.
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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.
