Yeast Doughnuts Recette

Indulge in the irresistible fluffiness of homemade yeast doughnuts! This recipe guides you through making perfectly golden-brown doughnuts with a creamy glaze and rich chocolate frosting. A delightful treat for any occasion.

Préparation 30 min

Cuisson 180 min

Calories 606.9 kcal

Protéines 17g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Yeast Doughnuts

2 1/4 teaspoons active dry yeast
2-4 tablespoons water, for consistency (optional)
1/2 cup warm milk, plus 2-4 tablespoons milk for consistency (optional)
1/4 cup granulated sugar
1 teaspoon salt
2 large eggs
1/4 cup vegetable shortening
4 1/2 cups all-purpose flour
enough vegetable oil for deep frying
1 cup (2 sticks) butter
4 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup warm water (105-115°F)
6 ounces semi-sweet chocolate chips

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Comment préparer Yeast Doughnuts

In a 2 1/2-quart bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup warm water (105-115°F). Let stand for 5 minutes until foamy.
Add 1/2 cup warm milk, 1/4 cup granulated sugar, 1 teaspoon salt, 2 large eggs, and 1/4 cup vegetable shortening. Whisk until combined.
Add 2 cups all-purpose flour and beat on low speed for 30 seconds, scraping the bowl constantly.
Beat on medium speed for 2 minutes, scraping the bowl occasionally.
Gradually add the remaining 2 1/2 cups of all-purpose flour, mixing until a smooth dough forms.
Cover the bowl and let the dough rise in a warm place for 50-60 minutes, or until doubled in size.
Once doubled, gently press your finger into the dough. If the indentation remains, the dough is ready.
Turn the dough out onto a lightly floured surface.
Lightly flour the dough and gently roll it to a 1/2-inch thickness.
Use a floured doughnut cutter to cut out the doughnuts.
Cover and let the doughnuts rise again for 30-40 minutes, or until doubled in size.
Heat vegetable oil to 350°F (175°C) in a deep fryer or large, heavy-bottomed pot.
Carefully slide 2-3 doughnuts into the hot oil using a wide spatula. Avoid overcrowding.
Fry the doughnuts, turning occasionally, until golden brown, about 1 minute per side.
Remove the doughnuts from the oil and place them on a wire rack to drain excess oil.
**For the Creamy Glaze:** Melt 1/2 cup (1 stick) butter in a saucepan. Remove from heat. Stir in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth. Gradually add 2-4 tablespoons of milk or water, 1 tablespoon at a time, until desired consistency is reached.
Dip the warm doughnuts into the creamy glaze, allowing excess glaze to drip off. Place on a wire rack to set.
**For the Chocolate Frosting:** Melt 1/2 cup (1 stick) butter and 6 ounces of semi-sweet chocolate chips in a saucepan over low heat. Remove from heat. Stir in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth. Gradually add 2-4 tablespoons of milk or water, 1 tablespoon at a time, until desired consistency is reached.
Once the glaze is slightly set, spread the chocolate frosting over the glazed doughnuts.
Sprinkle with desired toppings, if desired.