People always complain that handmade doughnuts aren’t as tasty as store-bought ones. Not if you’ve got an excellent recipe!
So, here’s one of the greatest homemade doughnut recipes for crispy, creamy doughnuts.
Sweet and Glazed Doughnuts (Prepared from scratch)
You’ll need the following ingredients:
2 teaspoons vanilla extract
1/3 cup melted butter
4 to 5 cups of all-purpose flour
1 tablespoon salt
2 quarts of lukewarm milk
2 active dry yeast envelopes
14 cups warm water
2 cups granulated sugar
A third of a cup of shortening
1-quart frying vegetable oil
2 c. confectioner’s sugar
4 to 5 tablespoons hot water (the amount can vary)
The recipe for Homemade Glazed and Sweet Doughnuts
Step 1: Combine the two envelopes of active dry yeast with 14 cups of warm water and let it aside for 5-10 minutes, or until the water turns into a foamy-like solution.
Step 2: In a large mixing bowl, combine the yeast mixture, 2 cups lukewarm milk, 1 teaspoon salt, 2 cups white sugar, 1-2 eggs, 1/3 cup shortening, and 2 cups all-purpose flour. Now begin combining (for the first several minutes, I recommend using a slow speed and stirring with a wooden spoon).
Step 3: Continue to add flour until the dough is no longer sticky and fluffy. Then knead until you have an elastic and silky dough. Cover it and set it aside in a warm location for a few minutes after placing it in an oiled bowl. This will allow the dough to double in size.
Step 4: Now, take the dough and place it on a flat surface. Roll it (gently, please) out to 12-inch thickness, then cut it out with a floured doughnut cutter and set aside until the little dough has doubled.
Step 5: Melt some butter in a pot over medium heat. Mix in the 2 teaspoons vanilla extract and 2 cups confectioners’ sugar. Stir until the mixture is smooth. Add hot water after removing it from the heat (but make sure you add one tablespoon at a time). The final product should be a somewhat thin but not watery combination.
Step 6: Preheat your deep fryer or large heavy skillet to 175 degrees Celsius. I recommend using a broad spatula to slide the doughnuts into the heated oil.
Tip: Fry the doughnuts on all sides until they are a gorgeous golden-brown hue.
Step 7: Remove the doughnuts from the hot oil and place them on a wire rack. While they are still hot, dip them into the glaze and place them back on the wire racks to drain any excess.
“These were quite tasty!” Not exactly Krispy Kreme in texture, but they’re as near as you can get at home, and the flavor was RIGHT ON THE MONEY! * I read where someone claimed they would scald their milk; I strongly advise you NOT to do so since it would destroy your yeast. Anyone who is familiar with yeast will immediately recognize this. Your yeast cannot be combined with anything warmer than lukewarm water. If you don’t have enough glaze, just add a bit extra water to thin it out. I would not modify anything, including the addition of extra sugar, as others have suggested. Okay, if you have a particularly sweet tooth, but the glaze makes them sugary enough for my family and myself. *I also read that they might become oily if not eaten soon away. Simply make sure your grease is hot enough to prevent your doughnuts from absorbing the fat. To achieve this, I always heat my oil for at least five minutes on medium high before turning it down to medium. NOTE: To avoid fires, use frying oil with a high smoke point! I will most certainly cook them again. Maybe try cake flour next time to see if the texture is similar to Krispy Kreme, but these are THE BEST handmade doughnut I have ever tasted.” – From an anonymous source