Homemade Doughnuts

Categories:: Desserts

Dough Ingredients

  • 1.5 tablespoons active dry yeast
  • ¼ cups warm water
  • 1 ½ cups lukewarm milk
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs
  • ⅓ cups shortening
  • 5 cups flour

Glaze Ingredients

  • ⅓ cups butter
  • 2 cups powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 4 tablespoons hot water or as needed

And Frying Oil

  • 1 quart oil (enough that they don't touch the bottom)

Directions

Sprinkle the yeast over the warm water and let it stand 5 minutes, or until foamy.

In a large bowl, mix together:

  • the yeast mixture
  • milk
  • sugar
  • salt
  • eggs
  • shortening
  • 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 an elastic. Place the dough into a greased bowl and cover.

Let rise in a warm place until doubled (about 1 to 1.5 hours depending on temperature). Dough is ready if you touch it and the indentation springs back.

Turn the dough out onto a floured surface and gently roll out to 1⁄2 inch thick. Cut with a doughnut cutter. I don't have one, so I always improvise with whatever I have that is round! Usually a standard sized canning lid ring. You can use the mouth of a 20oz soda bottle to punch out the centers.

Let sit out to rise again until double (another hour to 1.5 hours). Cover loosely with a cloth.

Make the glaze while waiting for them to rise again

Melt butter in a pan over medium heat. Stir in powdered 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 deep fryer or heavy skillet to 350 degrees. Fry a few at a time, flipping over once golden. Drain on a wire rack, then dip in the glaze or roll in cinnamon sugar.

Yields approximately 30 doughnuts & 30 doughnut holes.