Homemade Krispy Kreme-style doughnuts — light, yeasted rings fried until golden and dipped in a sweet vanilla glaze. Pillowy, melt-in-the-mouth and best eaten fresh.
- 1/4 ounce Yeast
- 1 1/2 cups Water
- 1 tsp Salt
- 2 Eggs
- 1/3 cup Shortening
- 5 drops Flour
- Sprinking Canola Oil
- 1/2 cup Milk
- 2 cups Sugar
- 1 1/2 cups Vanilla
- 6 tablespoons Boiling Water
- 1/3 cup Butter
Video
Preparation
- Dissolve the yeast in warm water in a 2½-quart bowl. Add the milk, sugar, salt, eggs, shortening and 2 cups of the flour. Beat on low for 30 seconds, scraping constantly, then beat on medium for 2 minutes, scraping occasionally. Stir in the remaining flour until smooth.
- Cover and let rise until doubled, 50–60 minutes (it's ready when an indentation remains when touched).
- Turn the dough onto a floured surface, roll lightly to coat with flour, then gently roll out ½-inch thick and cut with a floured doughnut cutter. Cover and let rise until doubled, 30–40 minutes.
- Heat the oil in a deep fryer to 350°F. Slide the doughnuts in with a wide spatula, turning as they rise to the surface, and fry until golden brown, about 1 minute each side. Remove carefully (don't prick the surface) and drain.
- For the glaze, melt the butter, remove from the heat, and stir in the powdered sugar and vanilla until smooth, then stir in the water a tablespoon at a time to the desired consistency.
- Dip the doughnuts into the glaze and set on a rack.
