Homemade Donuts With Sugar Coating Recipe

There is nothing like the wonderful aroma of freshly baked donuts. This is an easy to follow recipe for donuts that everyone will love.

Ingredients

Makes 18-24 donuts

1 Tablespoon active dry yeast
1/8 cup warm water (110˚F)
3/4 cup lukewarm milk
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
3 Tablespoons shortening, at room temperature
3 cups all purpose flour

Coating 1/2 cup granulated sugar

*You may need more or less coating.It depends on personal choice of amount wanted.
You can mix in 1 teaspoon cinnamon to the sugar.

Vegetable oil for frying.
You will need to have about 2 inches in your pot.

*It is best to use a cooking oil with a high smoke point.

Directions

Donuts

Dissolve yeast in water in a large bowl.

Combine milk, sugar, salt, eggs, shortening and add to yeast water. Slowly beat in the flour with an electric mixer on low speed until you have a smooth elastic dough.

Cover and let it rise for an hour in a warm place until doubled.

Punch down and roll out onto a floured surface about 1/2 inch thick.

Cut with a donut cutter or you can use a cookie cutter or any

circular glass and use a smaller circle to cut out the center

donut holes.

Separate the donut centers (holes) from the donut rings and place them onto a cookie sheet lined with parchment paper and dusted with flour.

Leave room between to let them rise and let sit in a warm spot for

30 minutes.

When ready to cook, pour about 2 inches of oil in a deep sided skillet or saucepan.

Heat the oil to 350˚F-375˚F.

Have ready a plate lined with paper towels.

Put your coating into a brown paper sandwich bag.

This need to be ready before frying so the hot donuts can be coated immediately.

Working in small batches of 3 or 4 donuts at a time, carefully transfer the donuts with a spatula to the hot oil.

Fry for a minute on each side, and flipping if necessary, so they do not get too brown as they are cooking. Cooking time is about 3-4 minutes for the donuts and you want them to just be a golden brown color.

Cook the holes separate as they will cook quicker.

Using long metal tongs so you do not burn yourself, lift each

cooked donut out of the hot oil and first place onto the paper lined plate to absorb the oil.

While still warm, place the donut into the paper bag with the sugar. Shake the bag to coat evenly.

Remove and put onto a plate. Repeat process until all donuts are cooked. Best eaten the same day.