Slightly crisp outside and fluffy cake inside, you're not going to be able to get enough of these old-fashioned yeast doughnuts. They have a similar texture to a glazed doughnut from that coffee shop some run to. The glaze adds just the right sweetness and lick-your-fingers good. Making these doughnuts would be a great weekend activity. Between rising and rolling, it takes a while but the final result is a wonderful doughnut. I have made this recipe (which was passed down from my mother to me in 1950) for my children and my grandchildren. It is really what got me interested in cooking, to begin with. And as they say, "the rest is history."
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Breakfast Yield: 6 Servings
Ingredients :
- 3-1/2 teaspoon(s) active dry yeast
- 1/4 cup(s) lukewarm water (105 degrees F)
- 1/2 cup(s) whole milk
- 12 tablespoon(s) vegetable shortening
- 1/4 cup(s) granulated sugar
- 2 large eggs
- lightly beaten
- 1 teaspoon(s) salt
- 4 - 5 cup(s) all-purpose flour (humidity affects amount)
- 2 cup(s) vegetable oil
- canola oil
- or lard for frying
- GLAZE
- 1 cup(s) powdered sugar
- 3-4 tablespoon(s) hot water
- 1 dash(es) vanilla extract
Intructions :
- Activate yeast in the work bowl of a large stand mixer. Add dry yeast to 1/4 cup warm water (about 105 F). Set aside for 10 minutes.
- Meanwhile
- scald milk. Cool to lukewarm (about 105 F).
- With a flat beater in place add lukewarm milk
- sugar
- salt
- shortening
- and eggs to yeast in the mixer bowl. Mix on low until ingredients are blended.
- Switch to a dough hook and add flour 1 cup at a time.
- Beat until the mixture forms a ball of dough which follows the dough hook around the bowl. Let the mixer knead the dough for 3-4 minutes. You are aiming for a very slightly slack dough because one that is too dry will make a heavy end product.
- Place dough into a lightly greased bowl and cover with a damp tea towel or oiled plastic wrap. Allow to rise in a warm place for about 30 to 60 minutes.
- Punch dough down to exhaust air. Place onto an oiled piece of waxed paper. Roll 1/2 inch thick and cut with a doughnut cutter.
- Re-cover doughnuts with clean tea towels or plastic and allow them to rise until doubled in bulk. (45 minutes to 1 hour)
- Using caution
- heat oil to 350 F. in a deep skillet or Dutch oven (I use a Fry Daddy) until a speck of dough dropped into hot fat dances on the surface. Fry doughnuts
- three or four at a time
- until golden brown (about 1-1/4 to 1-1/2 minutes per side)
- turning as necessary.
- Drain on an inverted cooling rack placed over a paper towel-lined sheet pan.
- TO PREPARE GLAZE: Mix boiling or very hot tap water with powdered sugar. Beat well until smooth. Beat in vanilla.
- Glaze doughnuts while still warm. (NOT HOT) ]
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Keyword : recipe-American-Other Breakfast-Deep Fry