People are always saying that homemade donuts aren’t as good as those store-bought ones. Well, not if you have a good recipe. So, here’s one of the best homemade recipes for some crispy and creamy doughnuts.
Homemade Glazed and Sweet Doughnuts
Ingredients you’ll need:
- 2 teaspoons of vanilla
- 1/3 cup of butter
- 4-5 cups of all-purpose flour
- 1-2 eggs
- 1 teaspoon of salt
- 2 cups of lukewarm milk
- 2 envelopes of active dry yeast
- ¼ cup of warm water
- 2 cups of white sugar
- 1/3 cup of shortening
- 1-quart vegetable oil for frying
- 2 cups of confectioners’ sugar
- 4-5 tablespoons of hot water (the amount can vary)
Instructions to make the Homemade Glazed and Sweet Doughnuts
Step 1: You start by mixing the 2 envelopes of active dry yeast with the ¼ cup of warm water and then set it aside for around 5-10 minutes or until the water turns into a foamy-like solution.
Step 2: Now, take a large bowl and add the yeast mixture, 2 cups of lukewarm milk, 1 teaspoon of salt, 2 cups of white sugar, 1-2 eggs, 1/3 cup of shortening and then 2 cups of all-purpose flour. Now, start mixing (for the first few minutes, I recommend going at a slow speed and don’t forget to stir with a wooden spoon).
Step 3: Add the remaining flour until the dough is no longer sticky and is fluffy. Then, knead until you are left with an elastic and smooth dough. Once you’ve placed it into a greased bowl, cover it and let it rest in a warm place for some minutes. This will allow the dough to rise until it doubles.
Step 4: Now, take the dough out and lay it over a flat surface and roll it (gently, please) out to ½ inch thickness and then using a floured doughnut cutter, cut it out and once again, let the small dough to sit out until they are doubled.
Step 5: Place a saucepan over medium heat and heat some butter. Add in the 2 teaspoons of vanilla and 2 cups of confectioners’ sugar. Stir until you obtain a smooth mixture. After removing it from the heat, add hot water (but make sure you add one tablespoon at a time). The end result should include a somewhat thin but not watery mixture.
Step 6: Now, it’s time to heat your deep-fryer or large heavy skillet to 175 degrees C. To transfer the doughnuts into the hot oil, I strongly suggest you use a wide spatula.
Tip: The doughnuts should be fried on each side and should give off a beautiful golden-brown color.
Step 7: Once you remove the doughnuts from the hot oil, transfer them to a wire rack and while they are still hot, dip them into the glaze and then lay them on the wire racks again to drain off any excess.
“These were absolutely delicious! Not Krispy Kreme in texture, but I think they are as close as you can get at home and the taste was RIGHT ON THE MONEY! *I saw where someone said they would scald their milk, I highly reccomend you NOT do that as it will kill your yeast. Anyone who knows yeast will automatically know that. You can’t have your yeast mixed with anything warmer than lukewarm. *If you don’t have enough glaze, just thin it a little with some more water. I would not change a thing, including adding more sugar as some have recommended. If you have a really sweet tooth, okay, but the glaze makes them sweet enough for me and my family. *I also saw where someone said they could get greasy if not eaten right away. To avoid your doughnuts absorbing the grease, simply make sure your grease is hot enough. I alway heat my oil for at least five minutes or so on medium high to ensure this and then turn it down to medium before cooking with it. NOTE: Use cooking oil with a high smoke point to avoid fires! I will definitely make these again. Perhaps with cake flour next time and see if the texture is close to Krispy Kreme, but they are THE BEST homemade doughnut I have had to date.” – From Anonymous