My husband is always teasing me about the donuts his Grandmother used to make and yes, she even let him eat some for breakfast! I have tried to make them a few times unsuccessfully without eggs and they came out very dense and absorbed a lot of grease. That is until I discovered yeast donuts. Adding yeast to the donuts combined with egg replacer made them much fluffier and they absorbed considerably less grease. Don’t forget to fry the donut holes!
Here is the recipe I used:
Proof 2 tbsp yeast in 1/4 cup warm water in a large bowl
Then add and mix in
- 1 1/2 cups warm milk
- 2 tbsp melted butter
- 2 tbsp melted shortening
- 1/2 cup sugar
- 1 tsp salt
- 1/2 cup plain unsweetened yogurt or egg replacer equal to 2 eggs
- 1/2 tsp nutmeg
Then you will gradually add in 5 cups of flour. I use my stand mixer to mix the dough with.
Once the dough is smooth you cover and let it rise until double in size.
Roll out the dough onto a floured surface until a 1/2 inch thick. Use a donut cutter or fashion one out of a glass and a small vanilla container lid, like I did 😉
Let the donuts rise again about 20 mins. Just before they are done rising, heat a quart of vegetable oil or vegetable shortening until it’s 350 degrees. (You can also test this by putting the end of a wooden spoon in the oil; if its the right temp the oil will bubble around it.
Fry in batches until lightly golden brown.
- 1/3 cup softened butter
- 2 cups icing sugar
- 1 tsp vanilla
- 4 tbsp hot water
Mix the glaze and while the donuts are still warm, dip them in the glaze and place on a wire rack to cool. Delicious!