Thursday, January 8, 2009

Crispy and Creamy Doughnuts

got my dough rising right now, will post a pic and let ya know how we like them when they are done :D

Update: these were a pain in the you know what to make lol, took HOURS BUT hubby said they are the best doughnuts he has ever had, I dont know about that , waiting for the daughter to come home and try them. I think they were too dark but my first few were a bit doughy in the middle so I wanted to make sure they were done. The glaze I made was a bit too runny I think.. I dont know. I might make them again but my thermometor sp? broke so I had no way to test the temp of the oil.

Daughter LOVED them..stuffed 2 in her face as soon as she got home saying O YUMMM

Crispy and Creamy Doughnuts

All Recipes link


* 2 (.25 ounce) envelopes active dry yeast
* 1/4 cup warm water (105 to 115 degrees)
* 1 1/2 cups lukewarm milk
* 1/2 cup white sugar
* 1 teaspoon salt
* 2 eggs
* 1/3 cup shortening
* 5 cups all-purpose flour
* 1 quart vegetable oil for frying
* 1/3 cup butter
* 2 cups confectioners' sugar
* 1 1/2 teaspoons vanilla
* 4 tablespoons hot water or as needed


1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. 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.
3. 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.
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.
5. 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.


Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


Diana said...

OMG those look too too good!!! STOP it LOL

Mandi (a.k.a MissMandiGirl) said...

Thank you so much for the comment on my blog :) I looked at all three of yours, your graphics are adorable and I think your right we do cook a lot a like :) So I've subscribed to your foodie blog and will keep up with you :)

Katharine said...

Oh these look delicious! Definitely on my list of recipes to try. I've never made doughnuts but have always wanted to learn.

Related Posts with Thumbnails