Crispy and Creamy Doughnuts

Crispy and Creamy Doughnuts

955

"I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop."

Ingredients

2 h 40 m {{adjustedServings}} servings 330 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. 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. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

955
  1. 1135 Ratings

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This is a great recipe. I have followed it more than a dozen times and I have tried variations. Most of the failures reported here are yeast-bread related. This, of course, means that you must t...

These were absolutely delicious! Not Krispy Kreme in texture, but I think they are as close as you can get at home and the taste was RIGHT ON THE MONEY! *I saw where someone said they would...

I really liked this recipe, the donuts tasted very good. However, I omitted the half cup of warm water and sprinkled the yeast directly into the milk. Reducing the liquid allowed the dough to ...