Ready In: 2 Hours 40 Minutes

Servings: 18

"I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop."

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INGREDIENTS

4 tablespoons hot water or as needed
1 1/2 teaspoons vanilla
2 cups confectioners' sugar
1/3 cup butter
1 quart vegetable oil for frying
5 cups all-purpose flour
1/3 cup shortening
2 eggs
1 teaspoon salt
1/2 cup white sugar
1 1/2 cups lukewarm milk
)
1/4 cup warm water ; (105 to 115 degrees
2 (.25 ounce) envelopes active dry yeast

INSTRUCTIONS

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). 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.

NOTES

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Crispy and Creamy Doughnuts

4 tablespoons hot water or as needed 
1 1/2 teaspoons vanilla 
2 cups confectioners' sugar 
1/3 cup butter 
1 quart vegetable oil for frying 
5 cups all-purpose flour 
1/3 cup shortening 
2  eggs  
1 teaspoon salt 
1/2 cup white sugar 
1 1/2 cups lukewarm milk 
   ) 
1/4 cup warm water (105 to 115 degrees
2  (.25 ounce) envelopes active dry yeast

1. 	Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. 	In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. 	Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. 	Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. 	Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). 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.
ALL RIGHTS RESERVED © 2013 Allrecipes.com 	Printed from Allrecipes.com 7/21/2013

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Nutrition

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Serving Size: 1 (131g)
Recipe Makes: 18 Servings

Calories: 588
Calories from Fat: 352 (60%)

Amt Per Serving		% DV

	Total Fat 39.1g	52 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 22.7g
	Polyunsanturated Fat 9.7g
Cholesterol 31.5mg		10 %
Sodium 481mg		17 %
Potassium 83.6mg		2 %
Total Carbohydrate 55.4g		16 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 54.5g
Protein 4.8g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 588

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