Sometimes classics are classics for a reason! Dip your freshly fried doughnuts into the vanilla icing you’ve made. The sweet, shiny coating will make your taste buds sing. Serve warm with a cup of coffee or milk.
Ingredients:
- 2 (.25 ounce) envelopes active dry yeast
- ¼ cup warm water (105 to 115 degrees)
- 1 ½ cups lukewarm milk
- ½ cup white sugar
- 1 teaspoon salt
- 2 eggs
- ⅓ cup shortening
- 5 cups all-purpose flour
- 1 quart vegetable oil for frying
- ⅓ cup butter
- 2 cups confectioners’ sugar
- 1 ½ teaspoons vanilla
- 4 tablespoons hot water (or as needed)
Method of preparation:
Sprinkle the yeast over the warm water and let stand for 5 minutes or until foamy.
In a large bowl, combine the yeast mixture, lukewarm milk, sugar, salt, eggs, shortening and 2 cups flour.
Blend on low speed for a few minutes or stir with a wooden spoon until well combined.
Gradually add the remaining flour to form a soft dough.
Knead until smooth.
Cover the bowl and leave to rise until doubled in size, about 1 hour.
Roll out the dough to ½ inch thick.
Use a doughnut cutter (or round cookie cutter) to make doughnut shapes.
Put the doughnuts on a floured surface and leave to rise again for about 30 minutes.
Heat the vegetable oil in a deep fryer or large saucepan to 190°C (375°F).
Carefully fry the doughnuts in batches until golden brown on both sides.
Remove with a slotted spoon and place on kitchen paper to drain any excess oil.
Melt the butter in a medium saucepan.
Whisk in the icing sugar and vanilla extract until smooth.
Gradually add the hot water, a tablespoon at a time, until you have the desired consistency (thin but not watery).
Dip each doughnut into the icing to coat completely.
Place the glazed doughnuts on a wire rack to set.
Serve your crispy and creamy doughnuts fresh and enjoy the melt-in-your-mouth goodness!
Glazed doughnuts will keep for 1-2 days at room temperature. Cover with paper or foil and store in a cool, dry place.
Refrigerated doughnuts will keep for up to a week.
You can also freeze unfilled glazed doughnuts for 2 to 3 months. Reheat in the microwave when ready to eat.
