Prep: 10 mins | Cook: 30mins | Ready In 2 hrs 40 mins
A copycat of the famous Krispy Kreme glazed. Don’t be deceived because of these tastes like the real deal. Light and fluffy with a rich glaze on top. A melt-in-your-mouth homemade doughnut that you can make any time, any day.
INGREDIENTS
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2 (.25 ounce) envelopes active dry yeast
1/4 (105 to 115 degrees) cup warm water
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 teaspoon vanilla
4 tablespoons hot water or as needed
HOW TO MAKE CRISPY AND CREAMY DOUGHNUTS
Step 1: Over warm water, sprinkle the yeast and allow it to sit for about 5 minutes or until foamy.
Step 2: Add the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour in a large bowl. Mix at low speed for a couple of minutes or stir using a wooden spoon. Beat in the rest of the flour, half a cup at a time, until the dough no longer sticks to the bowl.
Step 3: Knead the dough for at least 5 minutes until smooth and elastic. Then, transfer into a greased bowl. Place in a warm place, covered, to rise until double. Touch the dough to see if it is ready. When the indent remains after touching the dough, it is set.
Step 4: Onto a floured surface, flip out the dough, and roll out gently to make half an inch thickness. Then, cut it using a floured doughnut cutter. Allow the doughnuts to rise again until double.
Step 5: In a saucepan, melt the butter over medium heat. Add in the confectioners’ sugar and vanilla. Stir until smooth. Remove the saucepan from the heat and add in hot water, 1 tablespoon at a time, stirring until the icing is a bit thin but not watery. And set aside.
Step 6: In a deep-fryer or large heavy skillet, add the oil and heat to about 350 degrees F or 175 degrees C.
Step 7: With a wide spatula, slide the doughnuts into the hot oil. As the doughnuts rise to the surface, flip over and fry until golden brown.
Step 8: Remove the doughnuts from the oil and transfer to a wire rack to drain.
Step 9: While still hot, dip the doughnuts into the glaze and again set onto wire racks. For easier clean-up, place a cookie sheet or tray under the racks.
Nutrition Facts:
Per Serving: 330 calories; 5.3 g protein; 31 mg cholesterol; 171 mg sodium; 13.4 g fat; 47.3 g carbohydrates
Ingredients
- 2 (.25 ounce) envelopes active dry yeast
- 1/4 (105 to 115 degrees) cup warm water
- 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 teaspoon vanilla
- 4 tablespoons hot water or as needed
Instructions
Step 1: Over warm water, sprinkle the yeast and allow it to sit for about 5 minutes or until foamy.
Step 2: Add the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour in a large bowl. Mix at low speed for a couple of minutes or stir using a wooden spoon. Beat in the rest of the flour, half a cup at a time, until the dough no longer sticks to the bowl.
Step 3: Knead the dough for at least 5 minutes until smooth and elastic. Then, transfer into a greased bowl. Place in a warm place, covered, to rise until double. Touch the dough to see if it is ready. When the indent remains after touching the dough, it is set.
Step 4: Onto a floured surface, flip out the dough, and roll out gently to make half an inch thickness. Then, cut it using a floured doughnut cutter. Allow the doughnuts to rise again until double.
Step 5: In a saucepan, melt the butter over medium heat. Add in the confectioners’ sugar and vanilla. Stir until smooth. Remove the saucepan from the heat and add in hot water, 1 tablespoon at a time, stirring until the icing is a bit thin but not watery. And set aside.
Step 6: In a deep-fryer or large heavy skillet, add the oil and heat to about 350 degrees F or 175 degrees C.
Step 7: With a wide spatula, slide the doughnuts into the hot oil. As the doughnuts rise to the surface, flip over and fry until golden brown.
Step 8: Remove the doughnuts from the oil and transfer to a wire rack to drain.
Step 9: While still hot, dip the doughnuts into the glaze and again set onto wire racks. For easier clean-up, place a cookie sheet or tray under the racks.
