Homemade Doughnuts
Total Time
Prep: 25 min. + rising Cook: 5 min./batch
Yield
20 doughnuts
Learning how to make homemade doughnuts is easier than you think. With a little time and practice, you'll be whipping up the lightest, fluffiest glazed doughnuts.
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup warm 2% milk (110° to 115°)
- 1/2 cup sugar
- 1/2 cup shortening
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4-1/2 to 5 cups all-purpose flour
- Oil for deep-fat frying
- VANILLA GLAZE:
- 3 cups confectioners' sugar
- 1/3 cup 2% milk
- 1/2 teaspoon vanilla extract
Directions
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place cutouts on greased baking sheets. Cover and let rise until doubled, about 1 hour.
- In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
- In a small bowl, combine sugar, milk and vanilla. Stir until smooth. If desired, let stand 5 minutes to thicken. Dip warm doughnuts in glaze.
Nutrition Facts
1 doughnut: 296 calories, 11g fat (2g saturated fat), 19mg cholesterol, 131mg sodium, 45g carbohydrate (23g sugars, 1g fiber), 4g protein.
Whip up a perfect bakery batch at home with these vanilla-glazed doughnuts. After letting the yeast rise and shaping it into perfect cutouts, the soft, fluffy dough gets fried until golden brown, then dipped in a three-ingredient vanilla glaze for a sweet finish. —Betty Claycomb, Alverton, Pennsylvania
Recipe Creator
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