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Crispy and Creamy Doughnuts

I have tried so many versions of homemade glazed donuts, and this recipe finally came out just like the ones at my favorite donut shop. Perfect!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Course Breakfast
Cuisine American
Servings 18 people
Calories 11779 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Electric Mixer (or sturdy wooden spoon)
  • 1 Doughnut Cutter
  • 1 Deep-fryer or large heavy skillet
  • 2 Wire Racks For draining oil and excess glaze

Ingredients
  

Main

  • 2 .25 ounce envelopes active dry yeast
  • ¼ cup warm water 105 to 115 degrees F
  • 1 ½ cups lukewarm milk
  • ½ cup white sugar
  • 1 teaspoon salt
  • 2 large 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

Instructions
 

  • Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. Dotdash Meredith Food Studios
  • Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour together in a large bowl for a few minutes with an electric mixer at low speed, or stir with a wooden spoon. Beat in remaining flour, ½ cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • Turn the dough out onto a floured surface, and gently roll out to ½-inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. Dotdash Meredith Food Studios
  • Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • Enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

Achieving the correct oil temperature is crucial for perfect doughnuts. Maintain 350°F (175°C) to ensure a crispy exterior and cooked interior without burning. Overcrowding the fryer will drop the oil temperature, leading to greasy doughnuts. Fry in batches. For a lighter, airier doughnut, ensure your yeast is active and the dough has risen sufficiently twice. The glaze should be thin enough to coat evenly but not so watery that it doesn't adhere. Adjust hot water as needed. Glaze the doughnuts while they are still hot for optimal absorption and shine.