Crispy and Creamy Doughnuts

Recipe View Activate the Yeast (5 minutes): In a small bowl, sprinkle the yeast over the warm water. Let stand until foamy.

Recipe View Combine Wet and Dry Ingredients (10 minutes): In a large bowl, combine the yeast mixture, lukewarm milk, sugar, salt, eggs, and shortening. Mix well. Gradually add 2 cups of flour. Beat in the remaining flour, ½ cup at a time, until the dough pulls away from the bowl.

Recipe View Knead the Dough (5 minutes): Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic.

Recipe View First Rise (60-90 minutes): Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size.

Recipe View Shape the Doughnuts (15 minutes): Turn the dough out onto a floured surface and gently roll out to ½-inch thickness. Cut out doughnuts using a floured doughnut cutter.

Recipe View Second Rise (30-45 minutes): Place the cut doughnuts on a baking sheet lined with parchment paper. Cover loosely with a cloth and let rise again until doubled.

Recipe View Prepare the Glaze (5 minutes): Melt the butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla extract until smooth. Remove from heat and gradually add hot water, one tablespoon at a time, until the glaze reaches a smooth, pourable consistency.

Recipe View Fry the Doughnuts (10-15 minutes): Heat the vegetable oil in a deep-fryer or large, heavy skillet to 350 degrees F (175 degrees C). Carefully slide the doughnuts into the hot oil using a wide spatula, frying in batches to avoid overcrowding. Fry on each side until golden brown.

Recipe View Glaze and Serve (5 minutes): Remove the doughnuts from the hot oil and drain on a wire rack. While still warm, dip each doughnut into the glaze, ensuring it's fully coated. Place the glazed doughnuts back on the wire rack to allow excess glaze to drip off.

Recipe View Enjoy immediately!