Crispy & Creamy Homemade Donuts
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
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.
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Posted by ~~noreen~~ on Recipe-Rampage@yahoogroups.com
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