Doughnuts

Since I was a child, we have tried to make homemade doughnuts. When I was younger, my sister, Angela, attempted them using Pillsbury biscuits. They were okay, but nothing to write about.

I have tried several recipes over the years and finally found one that makes almost doughnut shop doughnuts.

I just made them this morning for the family. My fussy eater, Tyler asked me to make them on his birthday in a next week… It is hard to imagine my youngest is turning fourteen years old!

I found this recipe over at allrecipes.com; it is suppose to be a knock-off version of Krispy Crème Doughnuts.  It does take almost three hours to make these, they are well worth the time!

I made the icing and dipped half of the doughnuts in regular glaze. Knowing my children’s love of chocolate, I added Hershey’s Chocolate Syrup. I did not measure how much I added just mixed it to taste and color.

Do not forget to fry up the doughnut holes; they were a big as the doughnuts were!

 

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

 

Directions

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.