First… the important question… donuts or doughnuts? I use both and spellcheck says they’re both okay? Which way do you spell it?
Several Years ago I made these donuts at a ranch I was living on at the time.
One of the sweetest little girls there asked me if I was famous. She thought I should be because these donuts are THAT GOOD!
I posted the recipe on my blog (which no longer exists).
I then posted them on Pinterest and the response was true madness! It was AMAZING! That post received nearly 600k views! I received comments from so many sweet readers that tried them and loved them! They really are good!
I wanted to make sure and get them here on my new blog so that my readers can enjoy this great recipe.
These donuts are a great recipe for any occasion.
They are light and fluffy and they taste like Krispy Kreme donuts, but better.
As with any yeast breads, you MUST have patience! So… if you are a person that needs to learn patience…here’s your sign. I know! I know! Sometimes it isn’t so easy, but in order for your donuts to have a light and airy texture, they must be given adequate rising time. If not, they’ll be tough and chewy. Like pucks. Ew.
So. Patience it is. Right?!
Ahhh! I’m dying right now and my mouth is seriously watering for these amazing donuts! I love them glazed, but you can easily roll them in sugar while they’re warm or even cinnamon sugar. Yummmm.
I promise, you will not be disappointed in these donuts.
Maybe one day this recipe will make me famous. Who doesn’t wannabe famous? I wannabe famous.
Wannabe Famous Donuts
- 2 Tbsp active dry yeast
- 1/4 cup warm water
- 1 1/2 cups lukewarm milk
- 1/2 cup white sugar
- 1 tsp salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- 1 quart vegetable oil for frying
for the glaze:
- 1/3 cup butter
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 4 TBSP hot water or as needed
- Sprinkle the yeast over the warm water and let stand for 5 minutes or until it gets all foamy.
- 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 stir 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 poke it and the indentation remains.
- 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 doubled. Cover loosely with a cloth.
- Melt butter in a saucepan over medium heat. Stir in powdered 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.
- Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. 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.
*When I’m running short on time or glaze… I will put sugar in a large bowl and dip some of the donuts in the sugar while they’re still hot. You can also add cinnamon to the sugar and dip them in that. I have also rolled out the dough and cut it into squares and fried the squares. Then add maple flavoring to the glaze and some extra powdered sugar to thicken it and have maple bars. The options are endless! Don’t forget to let the kids help you with the donut holes! They love them! 🙂