Soft and fluffy glazed donuts
I finally found a great donut recipe. These donuts are soft, fluffy, and taste like bakery-style donuts.
I wasn’t planning on making donuts. It all came out of a failed attempt to get donuts this weekend. I’ve lived in California for most of my life now, but every once in a while, my days of living on the East Coast make an appearance. One of the things I had to adjust to when I first moved to California is the lack of fresh donuts available after the early morning hours because most Californians consider donuts only as a breakfast food.
When I lived in New York, donuts were eaten in the morning, in the afternoon, at kids’ birthday parties, etc. Whether it be a grocery bakery or a Dunkin’ Donuts, fresh donuts were always available.
This weekend, we went to check out a donut bakery shop that got really good reviews. I had plans on buying many of these delicious donuts. When I got to the shop, the trays of donuts were all empty except for a few jelly donuts. I was so disappointed. I ranted and raved to the FH. I told FH about my childhood days and eating donut holes in the classroom whenever it was someone’s birthday.
And then I decided to make some donuts. The only problem was, I didn’t have a good recipe. I’ve tried several, and while none of them tasted bad (it’s hard to complain about fried dough), the recipes I’ve tried have not been fluffy and soft like the donuts I buy. And they’ve been a lot of messy work.
Then I came across this recipe that looked promising. And it was fairly easy too. A few hours later, I was frying up donuts that looked like donuts. And they tasted incredible. I topped them with a simple glaze because glazed donuts are my favorite.
I definitely will be keeping this recipe and using it again next time I’m in the mood for donuts and all the donut shops are out of fresh donuts.
I am submitting this post to Yeastspotting.
The recipe comes from Allrecipes and I followed it exactly as written.
- 2 (2.5-oz) packets active dry yeast
- 1/4 cup warm water 105-115°F
- 1 1/2 cups lukewarm milk
- 1/2 cup granulated sugar
- 1 tsp salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all purpose flour
- 1 qt vegetable oil for frying
- 1/3 cup butter
- 2 cups confectioner’s sugar
- 1 1/2 tsp vanilla
- 4 tbsp hot water
All images and content are © Kirbie's Cravings.
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a stand mixer fitted with a paddle attachment, combine the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed. Add the remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
Switch to a dough hook and knead the dough for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover it. Set in a warm place to rise until it has doubled in size. The dough is ready when you can press it and it creates an indentation.
Turn the dough out onto a floured surface, and roll it out to 1/2 inch thickness. Cut out the donuts, cover them with a cloth and leave them to rise again until they've doubled in size.
To make the glaze, melt butter in a saucepan over medium heat. Add the confectioners' sugar and vanilla and stir until smooth. Remove the mixture from the heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set the glaze aside while you fry the donuts.
Heat oil in a deep-fryer or large heavy skillet to 350°. Place the donuts in the hot oil using a wide spatula. Fry doughnuts on each side until golden brown. Drain the fried donuts on a wire rack.
To glaze, dip donuts into the glaze while they are still hot, and set onto wire racks (with a baking sheet or parchment underneath to catch the drips) to drain off excess.