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OLD FASHIONED DONUT

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Rate this recipe 4.4/5 (59 Votes)
OLD FASHIONED DONUT 1 Picture

Ingredients

  • Glaze:
  • 2 packets (.25 oz) active dry yeast
  • 1/4 cup warm water
  • 1-1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 tsp salt
  • 2 eggs
  • 1/3 cup Crisco vegetable shortening
  • 5 cups flour
  • 1/3 homemade unsalted butter
  • 2 cups homemade powdered sugar
  • 2 tsp homemade pure vanilla extract
  • 4 TBS hot water

Details

Preparation

Step 1

vegetable oil for frying, approximately 1 quart

In a small bowl, add the yeast to the warm water. Let stand until done proofing; approximately 5 to 10 minutes.

In a large mixing bowl, add the proofed yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening; mix well. Add two cups of flour and mix for a few minutes at low speed; or mix with a wooden spoon. Beat in the remaining flour, 1/2 cup at a time, or until the dough no longer sticks to the side of the bowl.

Roll out on a lightly floured surface and knead for 5 to 10 minutes; or until smooth and elastic. Place the dough in a greased bowl, turn over to cover dough with grease. Cover and place in a warm area to rise; approximately 1-1/2 to 2 hours. Poke the dough with a finger and if the indentation remains, the dough is ready.

Turn the dough out again on a floured surface and gently roll out to 1/2 inch thickness. Cut donuts out with a floured donut cutter. Cover with a cloth, and let donuts rise again until doubled in size.

PREHEAT oil in a deep fryer or large heavy skillet to 350 degrees.

Meanwhile, melt butter in a small saucepan, and add the powdered sugar. Stir until smooth and remove from heat. Add the vanilla and stir in hot water, one tablespoon at a time, until glaze is thin (but not watery). Set aside.

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. Ready to go. You better save yourself a few because they will be gone in no time....


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