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.
