People have been enjoying the sweet taste of doughnuts for many years. Just about any shop you go in will have a box or bag of doughnuts for sale. However, there are times you just can't get to the shops. When this happens, try making these glazed treats yourself at home in a deep fat fryer. It isn't hard to make them and in just a little while you can enjoy a batch of homemade doughnuts straight from your deep fryer.
Make the doughnuts
Open both packets of rapid rise yeast and pour them into a small bowl.
Add the warm water to the dry yeast. Put the bowl aside for about five minutes while the yeast dissolves.
Add the flour and salt into a large bowl and mix it together.
Add the eggs, shortening, vanilla extract, milk and white granulated sugar in a large bowl and stir with a whisk until blended.
Pour the activated yeast into the bowl with the egg mixture.
Add the flour and mix together with a spoon or an electric mixer. Keep adding the flour until all the flour is incorporated into the dough.
Put a lid on the bowl and let it rise for an hour. Sit the bowl where it's warm or the dough may not rise. You can also use aluminium foil or cling film to cover the bowl.
Coat a rolling pin and a hard surface with flour. Turn the dough out onto the floured surface and roll until it's about 1.25 cm (1/2 inch) thick. Dip a doughnut cutter into flour and cut out as many doughnut shapes as you can.
Set the cut out doughnuts aside and let them rise for 30 to 40 minutes more.
Add the vegetable oil to your deep fryer and preheat it to 190 degrees C (375F).
Place three or four doughnuts into the deep fryer. Let them cook for about 30 seconds and then carefully turn over to cook for 30 seconds more. Both sides should have a light golden colour to them.
Take out of the deep fryer with a cooking fork or a slotted spoon and sit on paper towels to drain.
Glaze the doughnuts
Pour the milk into a small sauce pan. Let it cook on medium high until it is just barely warm.
Put the icing sugar in a medium bowl and add the warmed milk. Stir it together until the glaze is smooth.
Dip the hot doughnuts in the glaze, completely covering each doughnut. Set them aside for about five minutes so that the glaze hardens.
Things you need
- 2 Packets rapid rise yeast
- 200 ml (3/4 cup) warm water
- 1 litre (4 cups) all-purpose flour
- 5 ml (1 tsp) salt
- 3 Eggs
- 75 ml (1/3 cup) shortening
- 5 ml (1 tsp) vanilla extract
- 250 ml (1 cup) whole milk
- 200 ml (3/4 cup) white granulated sugar
- 500 ml (2 cups) icing sugar
- 75 ml (1/3 cup) warm water
- Vegetable oil
- Rolling pin
- Doughnut cutter
- Cooking fork