RECIPE: Crisp and Creamy Doughnuts
MAKES ABOUT 35
3 7g packages instant active dry yeast
2¾ cups water
¾ cup sugar
1½ tsp salt
½ cup shortening or butter
7½ cups all-purpose flour
Oil for frying
FOR THE GLAZE
3 cups icing sugar
2¼ tsp vanilla extract
6-9 tbsp water
1 Combine the yeast, water, sugar, salt, eggs, shortening and 3 cups of flour.
2 Using a stand- or hand-mixer, beat the mixture on low for about 30 seconds, and scrape the bowl intermittently.
3 Beat the mixture for a further 2 minutes on a medium speed for 2 minutes, again, scraping the bowl occasionally.
4 Stir in the remaining flour until you achieve a smooth dough. Cover and allow to rise in a warm place for one hour.
5 After the dough has risen, turn the dough out onto a floured surface, rolling around lightly to coat with flour to prevent dough from sticking.
6 Roll the dough so that it is about 1½cm thick.
7 Cut out your doughnuts using a doughnut cutter.
8 Cover and allow to rise again until doubled, about 30-40 minutes.
9 Prepare the glaze by combining the icing sugar and vanilla until smooth, adding more water if required for your desired consistency.
10 In a deep pan, heat your oil to 180C.
11 Carefully place the doughnuts in the hot oil and cook on each side for about 30-45 seconds.
12 Remove from the oil and drain on a wire rack or paper towels.
13 Once cool enough to handle, dip the doughnuts in the glaze and set them on a wire rack to dry and then serve.