Makes 1 dozen
If you’ve never made home madedonuts, give it a try. This recipe is notdifficult and results in donuts with a crispy outside and a lovely softinterior. My kids like to help me with this recipe.
1 tablespoon yeast
1/2 cup warm water
1/2 cup buttermilk (or make your own with a scant 1/2 cup milk and 1 tablespoon vinegar)
3 tablespoons shortening, melted
1/4 cup sugar
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
vegetable oil, for frying (at least 2-3 cups)
2 -1/2 cups powdered sugar
1/4 cup milk
1 teaspoon of freshly grated orange zest
Dissolve yeast and in warm water in a large bowl. Stir and let sitfor 5 minutes. If you are making your own ‘buttermilk’, mix milk andvinegar and let it sit 5 minutes also. Into a bowl measure 2 cups flourand mix with baking powder, sugar and salt. Add buttermilk, yeastmixture, and melted shortening and mix well. Add enough remaining flourto make a soft dough.
Turn dough onto a floured surface and knead for a minute or two.Roll dough to 1/2 inch thick and cut with a donut cutter. If you don’thave a donut cutter, use a large glass tumbler to cut the outside ofthe donuts and a small lid (like on the top of a bottle of cooking oil)to cut the hole in the center. Place doughnuts on wax paper or on alightly floured counter. Let rise about an hour. Donuts will puff evenmore during cooking.
Fill a medium sized deep pot about 2-3 inches deep with oil. I chosea pot that fit only 3 donuts at once, so I didn’t have to use somuch oil. Heat oil over medium heat to 325 or 350 degrees. If you don’thave a thermometer, let oil heat 3-4 minutes and trial the temperatureby frying one donut. One side of the donut should get a nice mediumbrown in about a minute, at which point you should carefully flip thedonut and cook for another minute on the other side. If the donut getsdark brown before the time is up, the oil is too hot, and you shouldturn the heat down.
The oil will get hotter the longer it heats. After your first batch,you’ll need to turn down your heat a bit so that the donuts don’tcook too fast, which results in dark outsides and doughy centers. Ifneeded, you can also add a bit more oil to cool the temperature downeven more. However don’t let the oil cool too much or the donuts willcook too slowly and be overly greasy. Cook donuts about 2 minutes eachor until lightly golden in color, turning once. Drain well on papertowels.
Combine 2 1/2 cups powdered sugar with 1/4 cup milk and 1 teaspoonorange zest. Stir until smooth. using a knife, spread glaze over thetops of donuts while still hot, allowing extra glaze to drip off. Coolor serve warm. Or do like I did and make a double batch, half to eatwarm and half to eat later. Enjoy!