2 (.25 ounce) envelopes active dry yeast ¼ cup warm water (105-115°F or 40-45℃) 1½ cups lukewarm milk ½ cup white sugar 1 teaspoon salt 2 eggs ⅓ cup shortening 5 cups all-purpose flour 1 quart (1 liter) vegetable oil for frying For glaze: ⅓ cup butter 2 cups confectioner's sugar 1½ teaspoons vanilla 4 tablespoons hot water or as needed
Steps: mix the yeast and the warm water together in a small ramekin. Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour in a mixer on a low speed. Beat in remaining flour, ½ cup at a time, at a low speed. Knead the dough with your hands and knuckles for 5 minutes until the dough is smooth but elastic. Set the dough into a greased bowl to rise. Cover with a towel and let stand until dough doubles in volume (about 1 hour). Dough will be ready when you can press a finger into it and the indentation stays. On a floured surface, roll the dough out until it's about [convert: invalid number] thick. Cut with a floured doughnut cutter, or cut into doughnut shapes by hand.Let the doughnuts rise again until double their size (about 30-60 minutes). Lay them out on a tray and cover them with a large, clean towel.Prepare the glaze while doughnuts are rising. This is a classic butter glaze, not unlike the Krispy Kreme glaze that is popular in America. To make the glaze: Melt butter in a saucepan over medium heat. Be careful not to burn the butter.Take the butter off the iron and stir in confectioners' sugar and vanilla until smooth. Stir in hot water one tablespoon at a time until the icing is thin, but not watery. Heat the oil in a deep fryer or skillet until oil reaches a temperature of 350℉ (175℃). Use a kitchen thermometer for maximum precision.To avoid a greasy taste, heat the oil up on medium high for five minutes, and then gently reduce the heat until thermometer reads 350℉ (175℃). Slide the donuts into the oil carefully, with metal tongs or a spatula. Turn the doughnuts over when they float up to the surface. Fry evenly on both sides until golden brown. Remove doughnuts from oil and let drain on a wire rack. Make sure any excess oil drips off the doughnut before you glaze it. While doughnuts are still warm, dip doughnuts into the glaze, coating evenly. Set to dry on a wire rack and enjoy immediately. narasumber:http://www.wikihow.com/Make-Doughnuts
Ingridients
2 (.25 ounce) envelopes active dry yeast
¼ cup warm water (105-115°F or 40-45℃)
1½ cups lukewarm milk
½ cup white sugar
1 teaspoon salt
2 eggs
⅓ cup shortening
5 cups all-purpose flour
1 quart (1 liter) vegetable oil for frying
For glaze:
⅓ cup butter
2 cups confectioner's sugar
1½ teaspoons vanilla
4 tablespoons hot water or as needed
Steps:
mix the yeast and the warm water together in a small ramekin.
Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour in a mixer on a low speed.
Beat in remaining flour, ½ cup at a time, at a low speed.
Knead the dough with your hands and knuckles for 5 minutes until the dough is smooth but elastic.
Set the dough into a greased bowl to rise.
Cover with a towel and let stand until dough doubles in volume (about 1 hour). Dough will be ready when you can press a finger into it and the indentation stays.
On a floured surface, roll the dough out until it's about [convert: invalid number] thick.
Cut with a floured doughnut cutter, or cut into doughnut shapes by hand.Let the doughnuts rise again until double their size (about 30-60 minutes).
Lay them out on a tray and cover them with a large, clean towel.Prepare the glaze while doughnuts are rising.
This is a classic butter glaze, not unlike the Krispy Kreme glaze that is popular in America.
To make the glaze:
Melt butter in a saucepan over medium heat.
Be careful not to burn the butter.Take the butter off the iron and stir in confectioners' sugar and vanilla until smooth.
Stir in hot water one tablespoon at a time until the icing is thin, but not watery.
Heat the oil in a deep fryer or skillet until oil reaches a temperature of 350℉ (175℃).
Use a kitchen thermometer for maximum precision.To avoid a greasy taste, heat the oil up on medium high for five minutes, and then gently reduce the heat until thermometer reads 350℉ (175℃).
Slide the donuts into the oil carefully, with metal tongs or a spatula. Turn the doughnuts over when they float up to the surface. Fry evenly on both sides until golden brown.
Remove doughnuts from oil and let drain on a wire rack.
Make sure any excess oil drips off the doughnut before you glaze it.
While doughnuts are still warm, dip doughnuts into the glaze, coating evenly.
Set to dry on a wire rack and enjoy immediately.
narasumber:http://www.wikihow.com/Make-Doughnuts