"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crispy and Creamy Doughnuts Recipe

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This recipe for Crispy and Creamy Doughnuts, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LOIS MEYERS
Added: Monday, May 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (.25 Ounce) Envelopes Active Dry Yeast
1/4 Cup Warm Water, (105 to 115 Degrees)
1 1/2 Cups Lukewarm Milk
1/2 Cup White Sugar
1 Teaspoon Salt
2 Eggs
1/3 Cup Shortening
5 Cups All-Purpose Flour
1 Quart Vegetable Oil For Frying
1/3 Cup Butter
2 Cups Confectioners' Sugar
1 1/2 Teaspoons Vanilla
4 Tablespoons Hot Water or as Needed

Directions:
Directions:
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until 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 stirring 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 touch it, and the indention 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 double. Cover loosely with a cloth. Melt butter in a saucepan over medium heat. Stir in confectioners' 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. 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.

Number Of Servings:
Number Of Servings:
18-20 count
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
Makes 18-20 Doughnuts.

 

 

 

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