These are the best doughnuts I have ever made! They may be close to the best doughnut I have ever had, or at least right up there. This is saying a lot because I love doughnuts. AKA I eat and try loads of them, whenever I get a chance.
These make the perfect alternative to cake, when you plan to celebrate a birthday at 10AM. Although, I am not above eating cake for breakfast some people are. Put cake in a doughnut form and BAM you've got yourself breakfast. All those eating cake for breakfast haters think they aren't eating cake, but they are. Tricky.
This recipe is awesome too, so easy. I made these before work, managing to fry and photograph them and then drive 20 minutes to work. There was only a little bit of rushing, but then again I lolly gag a lot. Doing things like taking pictures with my phone instead of my camera. Ending up with a better pictures on my phone actually. Can you tell which one it is?
The hardest part about making them for me was getting the oil to the proper temperature. I think it is my lack of patience, turning the heat to high does not save you time. It just makes you have to wait for the oil to cool back down, lame.
In addition to being easy, these just taste and look amazing. Not too sweet. A little bit crispy on the outside and moist on the inside. Other recipes I have tried in the past tend to be dry or have a weird filmy-skin on the outside. Yuck. Come one who doesn't love rainbow sprinkles, too cute. They are even good a several hours after frying, if they last that long! They won't last that long though, trust me.
Adapted from Spoon Fork Bacon
1 quart vegetable oil
1 tablespoon vegetable shortening
1 egg yolk
1/2cup granulated sugar
1 3/4 cup plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 cup (3 ounce) jimmie sprinkles
1/2 teaspoon salt
1/2 cup whole milk
3/4 teaspoon vanilla
1 cup powdered sugar
1-2 tablespoons whole milk, depending on desired consitency
1/2 teaspoon vanilla
- Preheat the oil to 365F
- Whisk together the shortening, egg yolk and sugar, until well combined.
- In another bowl, whisk together the flour, baking powder, sprinkles and salt. Combine the milk and vanilla, in a measuring cup.
- Alternate adding the flour and milk to the sugar mixture until the dough just comes together.
- Turn the dough out onto a clean surface and knead until smooth, 3 to 5 minutes.
- Lightly flour the surface and roll the dough out to 1/2 inch thick.
- Use a 2 to 2 1/2 inch circular cookie cutter, glass, or mason jar lid to cut out the doughnuts. Use a small piping tip, 1/2 inch, to cut out doughnut holes.
- Carefully drop 3 to 4 doughnuts into the oil frying for 2 1/2 minutes, flipping the doughnuts after 1 minute.
- Drain on paper towels and repeat until all the doughnuts have been, re-rolling the scraps to make more doughnuts.
- For the glaze: whisk all the ingredients together, until smooth. Dip each doughnut top into the glaze, topping with sprinkles. Serve warm or at room temperature.