We love homemade doughnuts in our house! These doughnuts are crispy on the outside and creamy on the inside! I promise they are not so intimidating once you make them! It is so worth the time and effort!
2 envelope’s of rapid rise active dry yeast
1/4 cup warm water, around 90 degrees
1 1/2 c lukewarm milk, around 90 degrees
1/2 cup cane sugar
1 tsp pink Himalayan sea salt
1/3 c butter
5 c unbleached all-purpose flour, divided
1 quart coconut oil for frying
1/3 c butter
2 c powdered sugar
1 1/2 tsp vanilla
4 tbsp. hot water, as needed
Sprinkle yeast over warm water and let stand until foamy. About 5 minutes. Mix together yeast mixture, milk, sugar, salt, eggs, butter and 2 c of flour, in mixer. Mix for a few minutes at low speed. Beat in remaining flour, 1/2 c 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 doubled. Dough is ready if you touch it and the indention remains.
Turn dough 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 doubled. Cover loosely with a cloth.
Melt remaining butter in sauce pan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat and stir in 1 tbsp. water at a time until glaze is somewhat thin, but not watery. Set aside.
Heat oil in large skillet to 350 degrees. Slide doughnuts into oil with spatula. Turn doughnuts over as they rise to the surface. Fry each side until golden brown. Remove from oil and drain on wire rack. Dip doughnuts into glaze while still hot and drain off excess. Keep wax paper underneath your rack’s for easy clean up.
Hope ya’ll enjoy the recipe!