Crispy And Creamy Doughnuts
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
55
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tbsps
Water (hot)1.5 cups
Milk (lukewarm)1 cup
White Sugar1 tsp
Salt2
Eggs1 cup
Shortening5 cups
All-Purpose Flour1 cup
Butter2 cups
Sugar (confectioners')1.5 tsps
VanillaDirections:
1
Stir in confectioners' sugar and vanilla until smooth
2
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy
3
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour
4
Mix for a few minutes at low speed, or stirring with a wooden spoon
5
Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl
6
Knead for about 5 minutes, or until smooth and elastic
7
Place the dough into a greased bowl, and cover
8
Set in a warm place to rise until double
9
Dough is ready if you touch it, and the indention remains
10
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness
11
Cut with a floured doughnut cutter
12
Let doughnuts sit out to rise again until double
13
Cover loosely with a cloth
14
Melt butter in a saucepan over medium heat
15
Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery
16
Set aside
17
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C)
18
Slide doughnuts into the hot oil using a wide spatula
19
Turn doughnuts over as they rise to the surface
20
Fry doughnuts on each side until golden brown
21
Remove from hot oil, to drain on a wire rack
22
Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess
23
Keep a cookie sheet or tray under racks for easier clean up