Crispy Cream Donuts

These light and fluffy donuts are fried to golden perfection and glazed with a smooth vanilla icing. With a dough that’s easy to make and a glaze that’s just the right sweetness, these donuts are a family favorite that will never disappoint.

Ingredients

5 teaspoons active dry yeast
1/4 cup warm water
1 1/2 cups lukewarm milk
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

Glaze

1/3 cup butter softened
2 cups powdered sugar
1 1/2 teaspoon vanilla extract
4 Tablespoon hot water or as needed

Instructions

Activate the yeast: Sprinkle 5 teaspoons dry yeast over 1/4 cup warm water. Let it stand for 5 minutes, or until foamy.
Prepare the dough: In a large bowl, combine the yeast mixture, 1 1/2 cups lukewarm milk, 1/2 cup sugar, 1 teaspoon salt, 2 eggs, and 1/3 cup shortening. Add 2 cups of flour and mix at low speed for a few minutes. Gradually add the remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl.
Knead the dough: Knead the dough for about 5 minutes, or until smooth and elastic.
First rise: Place the dough in a greased bowl and cover with a cloth. Set the bowl in a warm place and allow the dough to rise until doubled in size.
Shape the donuts: Turn the dough out onto a floured surface and gently roll it out to a 1/2-inch thickness. Use a floured donut cutter to cut the dough into donut shapes. Let the donuts sit to rise again until doubled in size. Cover loosely with a cloth.
Make the glaze: In a saucepan, melt 1/3 cup butter over medium heat. Stir in 2 cups powdered sugar and 1 1/2 teaspoons vanilla extract until smooth. Remove from heat and gradually stir in hot water, 1 tablespoon at a time, until the glaze is smooth and thin but not watery. Set aside.
Heat the oil: Heat 1 quart vegetable oil in a deep fryer or large heavy skillet to 350°F.
Fry the donuts: Carefully slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry the donuts on each side until golden brown, about 2-3 minutes per side.
Drain and glaze: Remove the donuts from the oil and drain on a wire rack. While the donuts are still hot, dip them into the glaze and set them back on the wire rack to drain off any excess glaze.

Notes

Frying Tip: Be careful not to overcrowd the fryer or skillet, as this can cause the oil temperature to drop and affect the cooking time.
Storage: These donuts are best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days. Reheat in the microwave for a few seconds to restore their softness.
Glaze Variations: For a twist, you can add cinnamon or cocoa powder to the glaze for extra flavor.