Ingredients for 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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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
210g
Fat
53g
Carbs
31g
