Dreamy Glazed Doughnuts

May 1, 2023

INGREDIENTS

  • 2 (.25 ounce) envelopes active dry yeast
  • ¼ cup warm water (105 to 115 degrees)
  • 1 ½ cups slightly warm whole milk
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs
  • ⅓ cup shortening
  • 5 cups all-purpose flour
  • 1 quart vegetable oil for frying
  • ⅓ cup unsalted butter
  • 2 cups confectionery sugar
  • 1 ½ teaspoons McNess Champion Madagascar Vanilla Compound
  • 2-4 tablespoons hot water

INSTRUCTIONS

  1. Pour the yeast over the warm water, and let stand for 6 minutes or until it becomes foamy.
  2. In a large bowl, using a hand-held mixer fitted with beaters, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed.
  3. 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.
  4. Place the dough into a greased bowl, and cover. Set in a warm place to rise until doubled in size. Dough is ready to use when you press your finger into the dough and your finger leaves an imprint in the dough.
  5. Turn the dough out onto a floured surface, and roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. If you do not own a doughnut cutter, use a kitchen drinking glass to cut the doughnuts out and then use a small kitchen utensil or knife to cut the doughnut holes. Let doughnuts sit out to rise again until doubled in size. Cover loosely with a dish towel.
  6. Melt butter in a saucepan over medium heat. Stir in confectionery sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is to your desired consistency. Set aside.
  7. Heat the oil in a deep-fryer to 350 degrees F. Place the doughnuts into the hot oil using a wide spatula; very carefully. Turn doughnuts over as they rise to the top of the surface. Fry the doughnuts until golden brown on each side.
  8. Remove the doughnuts from the hot oil, to drain on paper towels.
  9. Then dip the doughnuts into the glaze while still hot, and set on wire racks to drain off excess. Place a tray under racks to catch any excess glaze that may drip down.
  10. Enjoy!