Light and Airy Donuts (Krispy Kremes Copycat)
(Makes about 15 donuts)
2 ½ tablespoons of warm water
1 package of active-dry yeast
2/3 cups + 1 tablespoon of whole milk, heated in microwave for one minute, then cooled
¼ cup of sugar
½ teaspoon of salt
2 ½ tablespoons of vegetable shortening
2 ½ cups of all-purpose flour
Canola Oil for Frying
3 tablespoons of butter, room temperature
1 cup of powdered sugar
1 teaspoon of vanilla
3-5 tablespoons of evaporated milk
In a stand mixer, sprinkle all of the yeast into the warm water. Let it rest for 2 minutes before mixing. Let rest for 10 minutes until it begins to foam.
To the yeast mixture, add the milk, sugar, salt, eggs, shortening, and 1½ cups of flour. Attach the dough hook and turn on low speed for 30 seconds, remembering to scrape the sides every once in a while.
Slowly add the rest of the flour, ½ cup at a time and mix for about 2 more minutes. Again, remembering to scrape the sides down. Add more flour, if needed, just until the dough is soft but no longer sticky.
Form dough into a ball and place back into the stand mixer bowl.
Cover and let rise until doubled in size, about 45-60 minutes.
After the dough has risen, turn the dough onto a floured surface and with a floured rolling pin gently roll dough to about ½-inch thickness.
Cut with floured biscuit cutters.
Cover and let rise until double in size, about 30 minutes.
In the meantime, make the glaze.
Melt the butter and stir in the powdered sugar and vanilla until smooth.
Add the evaporated milk 1 tablespoon at a time until you get the desired consistency. Set aside.
In a deep pan or cast-iron skillet, use a candy thermometer to heat up about 2-3-inches of canola oil to 350 degrees.
When the oil is properly heated, gently place the donuts in the oil, cook each side for about 45-60 seconds, until they are golden brown.
Place donuts on rack to drain and cool.
When cooled, dip the donuts (one or both sides) in the glaze and place back onto the rack to allow for any excess glaze to drip off.
Serve and enjoy!!!