So, the super cool son and I just made some hella good doughnuts. We found a recipe that looked pretty interesting and we decided that with a few modifications (i.e. substituting things we didn’t already have in our pantry for things that we did), the Doughnut Experiment would be our randomness activity of the day.
I must admit, we didn’t expect much. Making doughnuts at home just doesn’t really seem the move. I mean there’s no way they could come out as good as the store-bought kind right? WRONG. These doughnuts are awesome! Not quite the texture of a Krispy Kreme (ours are a bit denser, despite my efforts to make them light and fluffy) but certainly a comparable flavor. The glaze is almost spot on.
So the verdict: Not as good as Krispy Kreme. But let’s face it–if you could make doughnuts at home as good as Krispy Kreme, people wouldn’t swerve across 8 lanes of rush hour traffic to get one when they see the “HOT” sign flashing in the window. Other verdict: BETTER than Dunkin Donuts. Seriously. No. For realz.
Crispy Creamy Doughnuts
Prep Time: 2 hrs 10 Min Cook Time: 30 Min Ready In: 2 Hrs 40 Min
Original Recipe Yield 18 doughnuts
- 2 (.25 ounce) envelopes active dry yeast or 4 1/2 tsps
- 1/4 cup warm water
- 1 1/2 cups milk (room temperature)
- 1/2 cup sugar
- 2 eggs
- 1 tsp salt
- 1/3 cup shortening
- 5 1/2 cups cake flour (or all-purpose flour)
- a quart of vegetable oil (for deep frying)
- 1/3 cup butter
- 2 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons hot water or as needed
- Sprinkle the yeast over the warm water, and let stand for 5 minutes.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour with a wooden spoon. Mix in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl, adding more flour if necessary a tablespoon at a time. Dough should remain sticky to the touch but again, should not not stick to the bowl. Knead for about 5 minutes, or until stretchy and elastic. Place the dough into large, greased bowl, and cover with a towel. Let set for about 2 hours to rise until it doubles in size. Dough is ready if you touch it, and the indention remains.
- Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter.
- 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.
- Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (until a few drops of water sprinked into the pot dance and crackle in a lively fashion). 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.
You can find the original recipe at http://allrecipes.com//Recipe/crispy-and-creamy-doughnuts/Detail.aspx. Thanks Kelly! Whoever you are!