Glazed Yeast Doughnuts

Course Breakfast, Dessert

Cuisine American, Southern

Keyword best-glazed-doughnuts, fried-doughnut-recipes, glazed-yeast-doughnuts

Prep Time 25

Cook Time 30

Rise time 2 40

Total Time 3 20

Servings doughnuts

Calories 404kcal

Ingredients

1 1/3 cups warm milk (105-110°F)
2 (0.25 oz each) rapid rise dry yeast
1/3 cup solid vegetable shortening melted and cooled to lukewarm
2 tsp pure vanilla extract
2 large eggs
1/2 cup granulated sugar, plus 1 tsp
5-6 cups all purpose flour
1 tsp salt
6-8 cups Vegetable or Canola oil for frying
Glaze:
1/2 cup salted butter
4 cups confectioner sugar
1 1/2 tsp pure vanilla extract
2-4 Tbsp hot water plus additional as needed

Instructions

Add warm milk, 1 tsp sugar and yeast to a measuring cup or bowl. Stir. Let sit for 10 minutes, until foamy.
Add yeast mixture to a large mixing bowl with shortening, vanilla, eggs and remaining 1/2 cup sugar. Mix using an electric mixer fitted with a dough hook on low, just until combined. Add 2 cups flour and salt. Mix for a few minutes on low.
With mixer running, add remaining flour 1 cup at a time until 5 cups have been added. With mixer on low speed, continue to add flour 2 Tbsp at a time until the dough no longer sticks to the bowl.
Once it pulls away from the sides of the bowl stop adding flour. Increase speed to medium and knead for about 4-5 minutes, or until smooth. The dough may be slightly sticky.
Form into a ball, placing into a lightly oiled bowl, and cover. Set in a warm place to rise until double, about 1 - 1 1/2 hours.
Gently punch down dough. Turn dough out onto a floured non-stick surface. Stretch and roll to 1/2 inch even thickness. Cut with a floured 3 inch doughnut cutter.
Place cut doughnuts on a large lightly floured sheet pan lined with wax paper. Cover loosely with a cloth. Let doughnuts rise again until doubled, about 45 minutes.
Glaze: Melt butter in a large microwave safe bowl. Stir in confectioners sugar and vanilla mixing until smooth. Stir in hot water 1 Tbsp at a time until the icing is thin, but not watery. Set aside.
Fry: Heat oil in a deep-fryer or large deep heavy bottomed pot to 340°-350°F. Maintain around 335°-340°F while cooking. Cook in batches, carefully lowering doughnuts into hot oil. Turn, frying until golden on each side about 1- 1 1/2 minutes total.
Remove from hot oil using a slotted spoon or stainless steel spider. Have nearby a pan fitted with a wire rack. Place fried doughnuts on rack.
Immediately dip doughnuts into glaze while hot, and set back onto wire rack to drain off excess. You can repeat glaze, if desired. Let cool and dry. (You can serve warm, if desired.)
Store in an airtight container at room temperature.

Nutrition