Homemade Doughnuts

When we first arrived in Canada, one of my favorite places to go for coffee was Tim Hortons. With French Vanilla coffee, I would order a crueller or a maple glazed doughnut.

I also like the plain doughnut from Krispy Kreme, which is very soft and fluffy. When I tried this recipe from my mom, who studied in Heny Sison culinary school, I was surprised by the result because it is just like Krispy Kreme in taste and texture.

The dough in this recipe is very sticky, so when you start to roll the dough, scatter all purpose flour on the table and rolling pin. Spread the dough until it is half an inch thick so that when you cut it, it is easier to shape. When frying, make sure the oil reaches 350 degrees.

Once the doughnuts are slightly cooled, you can dip it in a creamy glaze. You can also add sprinkles to add more color. Lastly, you can fry the doughnut hole and sprinkle it with cinnamon and sugar.

Ingredients

2 tbsp active dry yeast
¼ cup warm water (105-115°F)
1½ cups milk, warm
4 egg yolks
⅓ cup butter
½ cup sugar
1 tsp salt
2 tbsp shortening
3 cups all purpose flour
2 cups cake flour
⅓ cup butter, melted
2 cups icing sugar
1 tsp vanilla
4-6 tbsp milk

Instructions

Dissolve yeast in warm water and 1 tsp of sugar.
In a standing mixer with a paddle attachment, combine milk, egg yolks, butter, shortening, sugar, salt and cake flour. Beat on low speed.
Stir in remaining flour until smooth. Cover and let it rise in warm place for 1 hour.
Roll the dough with rolling pin.
Use a round cutter to shape the dough and the bottom of piping tip.
Heat vegetable oil in a frying pan (350°F). Drop doughnuts in the pan. As they rise, turn them around.
Fry until golden brown.
Melt the butter by microwaving or in a pan. Add icing sugar and vanilla until smooth. Stir in 1 tablespoon of milk at a time, until you get the desired consistency.
Dip the donuts in the glaze an let it dry in the rack.