CRISPY DOUGHNUTS
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~INGREDIENTS
Original recipe makes 18 doughnuts
2 (.25 ounce) envelopes active dry yeast
1/4 cup hot water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 mug shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
1/3 mug butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
~METHODS
1. Sprinkle the yeast over the hot water, and let stand for 5 minutes, or until foamy.
2 .In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.
3. Mix for a few minutes at low speed, or stirring with a wooden spoon.
4 .Beat in remaining flour 1/2 mug at a time, until the dough no longer sticks to the
bowl.
5. Knead for about 5 minutes, or until serene and elastic.
6. Place the dough into a greased bowl, and lid.
7. Set in a hot place to rise until double.
8. Dough is ready if you touch it, and the indention remains.
9. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch
thickness.
10. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until
double.
11. Cover loosely with a cloth.
12. Melt butter in a saucepan over medium heat.
13. Stir in confectioners' sugar and vanilla until mild.
14. Remove from heat, and stir in hot water one tablespoon at a time until the
icing is somewhat slim, but not moist. Set aside.
15. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C).
16. Slide doughnuts into the warm oil using a wide spatula.
17. Turn doughnuts over as they rise to the surface.
18. Fry doughnuts on each side until golden brown.
19. Remove from warm oil, to drain upon a wire rack.
20. Dip doughnuts into the glaze while nevertheless warm, and set onto wire racks to drain off
excess.
21. Keep a cookie sheet or tray under racks for easier clean up.
.jpg)
~INGREDIENTS
Original recipe makes 18 doughnuts
2 (.25 ounce) envelopes active dry yeast
1/4 cup hot water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 mug shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
1/3 mug butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
~METHODS
1. Sprinkle the yeast over the hot water, and let stand for 5 minutes, or until foamy.
2 .In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.
3. Mix for a few minutes at low speed, or stirring with a wooden spoon.
4 .Beat in remaining flour 1/2 mug at a time, until the dough no longer sticks to the
bowl.
5. Knead for about 5 minutes, or until serene and elastic.
6. Place the dough into a greased bowl, and lid.
7. Set in a hot place to rise until double.
8. Dough is ready if you touch it, and the indention remains.
9. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch
thickness.
10. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until
double.
11. Cover loosely with a cloth.
12. Melt butter in a saucepan over medium heat.
13. Stir in confectioners' sugar and vanilla until mild.
14. Remove from heat, and stir in hot water one tablespoon at a time until the
icing is somewhat slim, but not moist. Set aside.
15. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C).
16. Slide doughnuts into the warm oil using a wide spatula.
17. Turn doughnuts over as they rise to the surface.
18. Fry doughnuts on each side until golden brown.
19. Remove from warm oil, to drain upon a wire rack.
20. Dip doughnuts into the glaze while nevertheless warm, and set onto wire racks to drain off
excess.
21. Keep a cookie sheet or tray under racks for easier clean up.
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