Crispy and Creamy Doughnuts
This recipe creates crispy and creamy classic doughnuts from a yeast-leavened dough. The process involves activating yeast, mixing and kneading ingredients, multiple proofing stages, cutting the dough, and deep-frying until golden. Perfect for a sweet treat, yielding 18 delicious servings.
Equipment
- 2 Large Mixing Bowls
- 1 Rolling Pin
- 1 Doughnut Cutter (or two round cutters, one larger for the doughnut, one smaller for the hole)
- 1 Heavy-bottomed Pot (for deep frying, e.g., Dutch oven)
- 1 Deep-Fry Thermometer (essential for oil temperature control)
Ingredients
Main
- 2 package active dry yeast
- 1/4 cup water
- 1 1/2 cups milk
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all purpose flour
- 1 quart vegetable oil
- 1 teaspoon vanilla
Instructions
- Dissolve yeast in warm water (105-115°F / 40-46°C) and let it bloom for 5 minutes until foamy.
- In a large bowl, combine warm milk, sugar, salt, eggs, melted shortening, and vanilla. Stir in the proofed yeast mixture.
- Gradually add the all-purpose flour, mixing until a soft, shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough. On a lightly floured surface, roll it out to about 1/2-inch thickness.
- Cut out doughnuts using a doughnut cutter. Place the cut doughnuts and holes on a lightly floured baking sheet, cover lightly, and let rise again for 30-45 minutes until noticeably puffy.
- Heat vegetable oil in a heavy-bottomed pot or deep fryer to a consistent 350-375°F (175-190°C), monitoring with a deep-fry thermometer.
- Carefully lower 2-3 doughnuts into the hot oil. Fry for 1-2 minutes per side, turning once, until golden brown.
- Remove fried doughnuts with a slotted spoon, allowing excess oil to drain, and transfer them to a wire rack set over paper towels or a baking sheet.
- Let cool slightly before glazing, dusting with powdered sugar, or coating with your preferred toppings while still warm.
Notes
Achieving truly crispy and creamy doughnuts hinges on temperature control and proper dough handling. Ensure your yeast water is between 105-115°F (40-46°C) for optimal activation. When frying, maintain a consistent oil temperature of 350-375°F (175-190°C). Too low, and doughnuts absorb excess oil, becoming greasy; too high, and they brown too quickly, remaining raw inside. Proof the cut doughnuts in a warm, humid environment for a light texture. For best flavor, use fresh oil. Apply any glaze or sugar coating while the doughnuts are still warm, allowing for better adherence and a melt-in-your-mouth experience.