Homemade Glazed or Sugar Doughnuts

Crystal ~

By
@crystal7

Homemade doughnuts are delicious. They are a little time consuming but sooo worth it! These doughnuts are light in texture and so fresh tasting. Be sure to use ONLY unseasoned plain mashed potatoes. Serving size depends upon what size of doughnut cutter you use. These doughnuts freeze very well.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

approx 24

Prep:

3 Hr

Cook:

20 Min

Method:

Deep Fry

Ingredients

2 packages active dry yeast
2 cups warm water (hot to the touch from the tap)
1/2 cup crisco shortening
1/2 cup granulated sugar
2 teaspoons salt
3/4 cup mashed potatoes; unseasoned
2 large eggs
2/3 cups powdered milk
3-1/2 cups bread flour
3-1/2 cups all- purpose flour
peanut oil for frying
glaze coating: 6 cups confectioners’ sugar, ½ cup water, 1 teaspoon vanilla
sugar coating: 1-2 cups granulated sugar

Directions Step-By-Step

1
In large mixing bowl, mix yeast, water, Crisco, sugar, salt and mashed potatoes. Mix for one minute on medium speed
2
Add the eggs and mix for another minute.
3
Add the bread flour and instant milk and mix for two minutes.
4
Add the all-purpose flour 1 cup at a time, adding just enough flour to make the dough easy to handle.
5
Turn the dough onto a lightly floured surface; knead the dough for about 10 minutes until it is smooth and elastic.
6
Place the dough into a greased bowl; turn greased side up. Cover with plastic wrap and let rise in a warm place until double; approximately 1.5 hours.
7
When the dough has doubled, punch down the dough to remove air bubbles and let the dough rise again until doubled, about 30 minutes.
8
On a lightly floured surface, roll out dough 1/2 inch thick and cut with a floured doughnut cutter. (I use a 3-1/2 inch doughnut cutter, but you can use the smaller doughnut cutter that is 2-1/2 inches). Cut as close together as possible because you don’t want to reroll the left over dough too often. Rerolling too much will make the dough tough.
9
With a spatula, place the cut-out doughnuts on parchment lined or floured cookie sheets; cover with a towel and let rise; about 30 minutes.
10
Heat the oil (3-4 inches) to 375 degrees. You can use a deep fryer, Dutch oven, or an electric skillet.
11
Drop the doughnuts into the hot oil, a few at a time. Turn the doughnuts over with the long handle of a wooden spoon or a spatula, as they rise to the surface. Fry for about 45-50 seconds on each side, or until golden brown on both sides.
12
Carefully, remove the doughnuts from the oil. I use the long handle of a wooden spoon to lift the doughnuts out through the doughnut hole so I don’t damage the doughnut. Drain the doughnuts on a rack that has been placed in a sheet pan or on a plate lined with several layers of paper towels.
13
Cool the doughnuts for just a minute or two. You want them warm when you dip them. Now you can either glaze or sugar coat the doughnuts. Don’t forget to fry the doughnut holes when you are done!!
14
Glaze: In a medium bowl, mix all the ingredients together with a spoon; mixing until very smooth. You can add a bit more water if necessary, but the warm doughnuts with also thin out the glaze on the doughnuts. Dip one doughnut at a time into the glaze, turning to coat both sides. Place doughnuts on their side in a large baking pan or on a rack.
15
Sugar Coated: Roll the warm doughnuts in a bowl of sugar, or add some sugar to a small bag and shake 1 doughnut at a time to coat.

About this Recipe

Main Ingredient: Flour
Regional Style: American