Krispy Dough
By jaddyk
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Ingredients
- 2 tablespoons yeast
- 1/4 cup warm water (105-115 degrees)
- 1 1/2 cups lukewarm milk (scalded, then cooled)
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- canola oil
- For the Glaze:
- 1/3 cup butter
- 3 cups powdered sugar
- 1/2 teaspoon vanilla
- 1/2 cup hot water
- For the Chocolate Frosting
- 1/3 cup butter
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons to 6 tablespoons of hot water
- 4 ounces milk chocolate chips
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Dissolve yeast in warm water in 2 1/2-quart bowl.
Add milk, sugar, salt, eggs, shortening and 2 cups flour.
Beat on low speed scraping bowl constantly, 30 seconds.
Beat on medium speed scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth.
Cover and let rise in warm place, until double, 50-60 minutes.
(Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350 degrees F.
Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain.
Dip the doughnuts into creamy glaze set on rack and then when slightly cooled spread chocolate glaze on top, if desired.
Creamy Glaze:
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
For the Chocolate Glaze:
Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.
By: Elaine Skirzyk
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