Perfectly Glazed Crispy Cream Doughnuts
Indulge in the irrestible taste of homemade doughnuts that boast a perfectly crispy exterior and a soft, creamy interior. This delightful recipe captures the essence of classic doughnut shops, delivering a sweet treat that's ideal for breakfast or any time of day. With a rich buttery glaze and an airy bite, these doughnuts are sure to impress family and friends, making every occasion a little sweeter.
18
Servings
33
Calories
13
Ingredients
Ingredients
active dry yeast
2 (1/4 ounce) envelopes (Sprinkled over warm water)
warm water
1/4 cup (Heated to 105 to 115 degrees F)
lukewarm milk
1 1/2 cups (Heated to a lukewarm temperature)
white sugar
1/2 cup (Granulated)
salt
1 teaspoon (Fine salt)
eggs
2 (Large, beaten)
shortening
1/3 cup (Melted)
all-purpose flour
5 cups (Measured and sifted)
vegetable oil
1 quart (For frying)
butter
1/3 cup (Melted)
confectioners' sugar
2 cups (Sifted)
vanilla extract
1 1/2 teaspoons (Pure)
hot water
4 tablespoons (For icing consistency adjustment)
Instructions
1
Begin by heating the vegetable oil in a deep fryer to 350 degrees F (175 degrees C) while you prepare the dough.
2
In a small bowl, sprinkle the active dry yeast over the warm water and let it stand for about 5 minutes, or until it becomes foamy.
3
In a large mixing bowl, combine the yeast mixture with lukewarm milk, white sugar, salt, beaten eggs, melted shortening, and 2 cups of all-purpose flour. Using a mixer, mix on low speed for several minutes until well combined.
4
Gradually add in the remaining flour, half a cup at a time, mixing until the dough becomes smooth and no longer sticks to the bowl.
5
Knead the dough on a floured surface until it is elastic and smooth. Place it in a greased bowl, cover it with a clean cloth, and let it rise in a warm place until doubled in size, about 1 to 2 hours.
6
Once risen, turn the dough out onto a floured surface and roll it out to a thickness of about 1/2 inch.
7
Use a floured doughnut cutter to cut out the doughnuts, and carefully place them into the hot oil. Make sure not to overcrowd the fryer.
8
Fry the doughnuts until they are golden brown on each side, about 1 to 2 minutes per side. Remove them from the oil and let them drain on paper towels.
9
In a separate saucepan, melt the butter over medium heat. Stir in the sifted confectioners' sugar and vanilla until smooth. Gradually add hot water, one tablespoon at a time, stirring until the glaze reaches a runny consistency.
10
Dip the warm doughnuts into the glaze, making sure they are fully coated. Place them on a wire rack set over a cookie sheet to allow any excess glaze to drip off.
Nutrition Information
1.67
Fat
4.44
Carbs
0.33
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Perfectly Glazed Crispy Cream Doughnuts
How many servings does this doughnut recipe produce?
This recipe makes 18 servings.
What temperature should the vegetable oil be for frying?
The vegetable oil should be heated to 350 degrees F (175 degrees C).
How long should the yeast stand in warm water?
The yeast should stand for about 5 minutes or until it becomes foamy.
What type of yeast is required for these doughnuts?
The recipe calls for 2 envelopes (1/4 ounce each) of active dry yeast.
How much flour is needed in total?
A total of 5 cups of all-purpose flour is required.
To what thickness should the dough be rolled out?
The dough should be rolled out to a thickness of about 1/2 inch.
How long should each doughnut be fried?
Fry the doughnuts for 1 to 2 minutes per side until they are golden brown.
What ingredients are used to make the glaze?
The glaze consists of butter, sifted confectioners' sugar, vanilla extract, and hot water.
How long does the dough need to rise?
The dough needs to rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
What temperature should the water be for blooming the yeast?
The warm water should be heated to between 105 and 115 degrees F.
How do I know when to stop adding flour to the dough?
Add flour gradually until the dough becomes smooth and no longer sticks to the bowl.
What is the first step in making the glaze?
The first step is melting the butter in a separate saucepan over medium heat.
How should the doughnuts be prepared before glazing?
After frying, remove them from the oil and let them drain on paper towels while still warm.
What tool is recommended for shaping the doughnuts?
A floured doughnut cutter is recommended to cut out the shapes.
Is a mixer used in this recipe?
Yes, a mixer is used on low speed to combine the yeast mixture, milk, sugar, salt, eggs, shortening, and initial flour.
How much vegetable oil is needed for frying?
The recipe requires 1 quart of vegetable oil.
What type of vanilla should be used for the glaze?
The recipe specifies using pure vanilla extract.
How do I adjust the glaze if it is too thick?
Gradually add hot water, one tablespoon at a time, until it reaches a runny consistency.
What should the milk temperature be?
The milk should be lukewarm.
How many eggs are used in the dough?
The recipe requires 2 large, beaten eggs.
Does the shortening need to be melted before adding it to the dough?
Yes, the shortening should be melted before being mixed into the bowl.
Where should the doughnuts be placed after glazing?
Place them on a wire rack set over a cookie sheet to allow excess glaze to drip off.
Should the confectioners' sugar be sifted?
Yes, the confectioners' sugar should be sifted to ensure a smooth glaze.
What is the calorie count per serving according to the data?
The calorie count is listed as 33 per serving.
How much sugar is used in the dough?
The dough uses 1/2 cup of granulated white sugar.
What should be done to the surface before kneading the dough?
The surface should be floured to prevent sticking during the kneading process.
How many ingredients are in this recipe in total?
There are 13 ingredients in this recipe.
Is the salt used in this recipe specific?
The recipe suggests using 1 teaspoon of fine salt.
How should the dough be covered during the rising process?
The dough should be placed in a greased bowl and covered with a clean cloth.