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My review
Crispy and Creamy Doughnuts
Kelly
"I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop."
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Ingredients
2 h 40 m servings 330Original recipe yields 18 servings (18 doughnuts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 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.
- Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
- 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.
- Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts 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.
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Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 1k1270 Ratings
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Most helpful positive review
2/17/2008
This is a great recipe. I have followed it more than a dozen times and I have tried variations. Most of the failures reported here are yeast-bread related. This, of course, means that you must t...
Most helpful critical review
7/23/2011
I didn't like these at all they did not taste like donuts and they were not fluffy. I will not make these ever again
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2/17/2008
This is a great recipe. I have followed it more than a dozen times and I have tried variations. Most of the failures reported here are yeast-bread related. This, of course, means that you must t...
1/20/2006
These were absolutely delicious! Not Krispy Kreme in texture, but I think they are as close as you can get at home and the taste was RIGHT ON THE MONEY! *I saw where someone said they would...
3/22/2004
I really liked this recipe, the donuts tasted very good. However, I omitted the half cup of warm water and sprinkled the yeast directly into the milk. Reducing the liquid allowed the dough to ...
2/28/2007
These are a little time consuming but are worth the effort!! First of all, the recipe made almost double the amount stated, but that may have been due to my using a glass instead of a regular do...
7/31/2006
Glaze doesn't have to be anything more than 10x sugar and a little milk and perhaps a splash of vanilla .. heat the mixture in the microwave til it crystallizes and it will stand the test of a d...
5/9/2003
I live in England and I was looking for a recipe similiar to a Krispy Kreme from the US or Tim Hortons in Canada, and this recipe is it. They are so good that they are to die for and they were ...
10/8/2002
I have never visited the doughnut shops these doughnuts are named after and now I'll never have to when I can produce such fabulous product right in my own home! I saved some time by placing AL...
2/19/2006
This recipe delivered *exactly* what it said it would. The doughnuts tasted really (ahem) crispy and creamy but were slightly heavier than the store-bought ones (which is, I think, more the fau...
12/20/2002
I was amazed - my first time making these I came darned close to those glazed donuts we all love (and can't yet get where I live)! I am looking forward to my next batch. :-) I tried both lar...