Crispy and creamy doughnuts

Crispy and creamy doughnuts

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.


  • 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.

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