For extra fluffy doughnuts, ensure your yeast is fresh. Maintain oil temperature for even cooking. Glaze the doughnuts while they are still warm for best results.
Relive the joy of classic homemade doughnuts with this recipe, reminiscent of cherished family moments. These doughnuts are incredibly light and airy, like biting into a sweet, vanilla-kissed cloud.
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
Recipe View Dissolve yeast and 1 teaspoon white sugar in 1/2 cup warm water in a small bowl. Let stand until it forms a creamy foam layer on top, 5 to 10 minutes.
Recipe View Heat milk and vegetable shortening in a small saucepan over medium-low heat until shortening melted and tiny bubbles appear around edges. Remove from heat.
Recipe View Place 1/4 cup white sugar and salt into the bowl of a stand mixer fitted with the paddle attachment; add milk mixture. Beat on low speed until sugar is just dissolved; let stand until warm.
Recipe View Beat in 1 cup flour, yeast mixture, and eggs on low speed until smooth. Gradually beat in remaining 3 cups flour until forms a soft dough.
Recipe View Continue beating dough on low speed until it pulls away from the sides of the bowl, 2 to 3 minutes.
Recipe View Turn out dough onto a well-floured work surface; knead until smooth and elastic, 2 to 3 minutes.
Recipe View Form dough into a ball; place into a large greased bowl and grease top of dough. Cover the bowl with waxed paper and let dough rise a warm place until doubled in volume, 1 to 1 1/2 hours.
Recipe View Punch down dough; roll out on a floured work surface until 1/2-inch thick. Cut out doughnuts with a 3 1/2-inch round doughnut cutter with a 1-inch center cutter. Let doughnuts rise on the work surface until very light and fluffy, 40 to 60 minutes.
Recipe View Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Recipe View Gently pick up and carefully drop doughnuts into the hot oil in batches of 2 or 3; fry until light golden brown, flipping once, about 2 minutes. Repeat with remaining doughnuts.
Recipe View Transfer doughnuts to paper towels to drain.
Recipe View Combine 1 tablespoon warm water and vanilla extract in a bowl; stir in confectioners' sugar to make the glaze. Spread a thin layer of glaze over warm doughnuts.
For extra fluffy doughnuts, ensure your yeast is fresh. Maintain oil temperature for even cooking. Glaze the doughnuts while they are still warm for best results.
Jacques Ernser
Jan 4, 2025My kids devoured these! They said they're the best doughnuts they've ever had.
Stuart Boyle
Sep 15, 2024The glaze is perfect - not too sweet, just right.
Russell Runolfsdottir
May 17, 2023This recipe is a keeper! I'll be making these again and again.
Patricia Beatty
Mar 27, 2023These doughnuts are amazing! So light and airy, just like the recipe promises.
Ursula Walsh
Nov 10, 2022I had some trouble with the dough being too sticky, but adding a bit more flour helped.