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1 stick of butter, melted and cooled slightly


1 1/2 cups lukewarm milk (we even use skim milk with great results!)

1 T. instant dry yeast

1/2 cup sugar

1 t. kosher salt

2 eggs

5 cups all purpose flour

Shortening (like Crisco) for frying

1 1/2 sticks butter, melted

4 cups powdered sugar

1 T. vanilla

6-8 T. hot water

Perfect Homemade Doughnuts

Perfect Homemade Doughnuts

Light and airy, these doughnuts are amazing--especially served warm.  They are as easy to make as homemade rolls.  But beware, these delicious doughnuts and doughnut holes disappear fast!

Servings: 2 dozen doughnuts and doughut holes

Total Prep Time: 1 hour active time, 2 hours rising

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Melt 1 stick butter and set aside to cool slightly (you don't want it hot enough to kill the yeast, but it can still be warm, like a bath).  

Add warm milk, sugar and yeast in bowl of stand mixer.  When yeast begins to foam/bubble, add salt, eggs, half of the flour and butter.  Mix with dough hook on mixer until combined.  Add remaining 2 1/2 cups of flour and mix until combined.  Knead bread with mixer for 5-8 minutes, until dough pulls away from sides of mixer.  Note: dough will seem sticky and not thick enough at first.  Do not keep adding flour as doughnut dough is not supposed to be as thick as roll dough.  After kneading, the dough will be a little thicker, but still "tacky" when touched.  Place dough in a large, oiled bowl and let rise until double, about an hour. 


Once dough has risen, punch dough down and take out half of the dough.  Roll dough out on a surface that has been sprayed with non-stick cooking spray.  You may use additional flour, but your doughnuts will be thicker and not have a light texture.  Cut doughnuts into circles using a cookie cutter or glass (like the top of a mason jar).  We like to make smaller doughnuts.  Use a smaller circle to cut out the center to make a doughnut hole. Doughnuts and holes, will appear to be small.  Place doughnuts and holes on parchment paper lined cookie sheets and cover with plastic wrap.  Allow to rise 45 minutes-1 hour. 


In the meantime, prepare icing by melting 1 1/2 sticks of butter.  In a bowl, add the butter, shortening and vanilla.  Mix well.  Add in water, a tablespoon at a time until desired consistency is reached.  You may find you have to add additional water as you work.  Next, melt shortening in a fryer (or use a large pot).  When doughnuts have risen, carefully move dough from parchment into the fryer.  Cook until golden brown.  Flip and cook until the other side of the doughnut is golden brown.  Remove from oil and place on a cooling rack that has been placed on a cookie sheet.  While the doughnut is still warm, place it in the bowl of icing and turn it over to thoroughly coat with icing.  Lift doughnut out of icing with a fork and place back on the cooling rack.  Some icing will fall to the cookie sheet below the cooling rack.  Continue frying and coating doughnuts with icing.  Enjoy!  

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