How to Make Doughnuts
Mix the yeast and the warm water together in a small ramekin., Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour in a mixer on a low speed., Beat in remaining flour, ½ cup at a time, at a low speed., Knead the dough...
Step-by-Step Guide
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Step 1: Mix the yeast and the warm water together in a small ramekin.
The yeast needs warm water to activate; it will help the doughnut dough rise and stay fluffy.
Let activate for 5 minutes. -
Step 2: Mix yeast mixture
Alternatively, you can use a wooden spoon and mix by hand, but be sure to mix the dry ingredients first, then the wet ingredients separately, and then combine the two. , Do this until the dough no longer sticks to the bowl. ,, Cover with a towel and let stand until dough doubles in volume (about 1 hour).
Dough will be ready when you can press a finger into it and the indentation stays. , Cut with a floured doughnut cutter, or cut into doughnut shapes by hand. , Lay them out on a tray and cover them with a large, clean towel. , This is a classic butter glaze, not unlike the Krispy Kreme glaze that is popular in America.
To make the glaze:
Melt butter in a saucepan over medium heat.
Be careful not to burn the butter.
Take the butter off the iron and stir in confectioners' sugar and vanilla until smooth.
Stir in hot water one tablespoon at a time until the icing is thin, but not watery. , Use a kitchen thermometer for maximum precision.
To avoid a greasy taste, heat the oil up on medium high for five minutes, and then gently reduce the heat until thermometer reads 350℉ (175℃). , Turn the doughnuts over when they float up to the surface.
Fry evenly on both sides until golden brown. , Make sure any excess oil drips off the doughnut before you glaze it. , Set to dry on a wire rack and enjoy immediately. -
Step 3: shortening
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Step 4: and 2 cups of the flour in a mixer on a low speed.
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Step 5: Beat in remaining flour
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Step 6: ½ cup at a time
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Step 7: at a low speed.
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Step 8: Knead the dough with your hands and knuckles for 5 minutes until the dough is smooth but elastic.
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Step 9: Set the dough into a greased bowl to rise.
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Step 10: On a floured surface
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Step 11: roll the dough out until it's about 0.5 inch (1.3 cm) thick.
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Step 12: Let the doughnuts rise again until double their size (about 30-60 minutes).
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Step 13: Prepare the glaze while doughnuts are rising.
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Step 14: Heat the oil in a deep fryer or skillet until oil reaches a temperature of 350℉ (175℃).
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Step 15: Slide the donuts into the oil carefully
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Step 16: with metal tongs or a spatula.
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Step 17: Remove doughnuts from oil and let drain on a wire rack.
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Step 18: While doughnuts are still warm
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Step 19: dip doughnuts into the glaze
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Step 20: coating evenly.
Detailed Guide
The yeast needs warm water to activate; it will help the doughnut dough rise and stay fluffy.
Let activate for 5 minutes.
Alternatively, you can use a wooden spoon and mix by hand, but be sure to mix the dry ingredients first, then the wet ingredients separately, and then combine the two. , Do this until the dough no longer sticks to the bowl. ,, Cover with a towel and let stand until dough doubles in volume (about 1 hour).
Dough will be ready when you can press a finger into it and the indentation stays. , Cut with a floured doughnut cutter, or cut into doughnut shapes by hand. , Lay them out on a tray and cover them with a large, clean towel. , This is a classic butter glaze, not unlike the Krispy Kreme glaze that is popular in America.
To make the glaze:
Melt butter in a saucepan over medium heat.
Be careful not to burn the butter.
Take the butter off the iron and stir in confectioners' sugar and vanilla until smooth.
Stir in hot water one tablespoon at a time until the icing is thin, but not watery. , Use a kitchen thermometer for maximum precision.
To avoid a greasy taste, heat the oil up on medium high for five minutes, and then gently reduce the heat until thermometer reads 350℉ (175℃). , Turn the doughnuts over when they float up to the surface.
Fry evenly on both sides until golden brown. , Make sure any excess oil drips off the doughnut before you glaze it. , Set to dry on a wire rack and enjoy immediately.
About the Author
Sharon Roberts
Sharon Roberts is an experienced writer with over 1 years of expertise in lifestyle and practical guides. Passionate about sharing practical knowledge, Sharon creates easy-to-follow guides that help readers achieve their goals.
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