Snapguide

How to make awesome deadly delicious doughnuts

Crispy & creamy. I've tried many doughnut recipes and this is by far the BEST I've tried. It tastes like the ones in my fav doughnut shop. :) Try it, no regrets guaranteed. 😊

786
STEPS
INGREDIENTS
First, place warm water in a bowl and sprinkle yeast packets on it.

First, place warm water in a bowl and sprinkle yeast packets on it.

The yeast mixture would be foamy & thick. Very thick. I didn't manage to snap a picture! 😔

Once it gets disgusting and foamy, mix together the yeast mixture, milk, sugar, eggs, shortening (I used butter), and 2 cups of the flour.

Once it gets disgusting and foamy, mix together the yeast mixture, milk, sugar, eggs, shortening (I used butter), and 2 cups of the flour.

Then add the remaining flour, 1/2 cup at a time. Knead for 5 minutes. It should look like this.

Then add the remaining flour, 1/2 cup at a time. Knead for 5 minutes. It should look like this.

Get another bowl ready and spray with with non stick cooking spray, or grease it with butter/oil.

Get another bowl ready and spray with with non stick cooking spray, or grease it with butter/oil.

Then place your dough in it and cover it with plastic wrap.

Then place your dough in it and cover it with plastic wrap.

Place your dough in a warm place, I usually put mine in the oven, turned off of course.

Place your dough in a warm place, I usually put mine in the oven, turned off of course.

After 45-60 minutes, it's ready!

After 45-60 minutes, it's ready!

Flour your work surface well.

Flour your work surface well.

Place your dough and knead it a little by hand. Just until it comes together, like a minute.

Place your dough and knead it a little by hand. Just until it comes together, like a minute.

Then start rolling it out, using a floured rolling pin.

Then start rolling it out, using a floured rolling pin.

The thickness should be 1/2 an inch but I'm far too lazy to make sure its 1/2 an inch and all so..... I just roll it out until I feel it's thin yet thick enough.

The thickness should be 1/2 an inch but I'm far too lazy to make sure its 1/2 an inch and all so..... I just roll it out until I feel it's thin yet thick enough.

Then get a baking sheet and flour it as well. Also get your doughnut cutter.

Then get a baking sheet and flour it as well. Also get your doughnut cutter.

You could use any other replacement for it. I used to use the rim of a glass for the bigger circle and a bottle cap for the smaller circle. Any other shape would be fine too. Up to you \ud83d\ude0a

You could use any other replacement for it. I used to use the rim of a glass for the bigger circle and a bottle cap for the smaller circle. Any other shape would be fine too. Up to you 😊

Start placing it onto the floured baking sheet.

Start placing it onto the floured baking sheet.

Not the most perfect shape but it's still a doughnut.... So who cares hehe

Not the most perfect shape but it's still a doughnut.... So who cares hehe

Then cover it loosely with a clean kitchen towel and again, place it in a warm place. If its the oven, make sure it's turned off! Leave it for 20-30 minutes.

Then cover it loosely with a clean kitchen towel and again, place it in a warm place. If its the oven, make sure it's turned off! Leave it for 20-30 minutes.

Once the second rising is done, make your glaze. Just put the icing sugar, milk, golden/corn syrup & vanilla in a bowl and mix it with a fork.

Once the second rising is done, make your glaze. Just put the icing sugar, milk, golden/corn syrup & vanilla in a bowl and mix it with a fork.

Then start preheating your oil. You could use a deep fryer but....... I don't have one..... So.....

Then start preheating your oil. You could use a deep fryer but....... I don't have one..... So.....

Then get a wire rack and place some paper towel underneath it.

Then get a wire rack and place some paper towel underneath it.

Also get a large bowl and place some more kitchen towel in it, so it absorbs the excess oil from the doughnuts.

Also get a large bowl and place some more kitchen towel in it, so it absorbs the excess oil from the doughnuts.

Place a doughnut into the hot oil and cook it for about 2 minutes on each side or until golden brown.

Place a doughnut into the hot oil and cook it for about 2 minutes on each side or until golden brown.

Then drain out the excess oil.

Then drain out the excess oil.

And place it into the bowl. Shake it around a little to absorb more of that excess oil.

And place it into the bowl. Shake it around a little to absorb more of that excess oil.

Then place it into the 'glaze bowl'. It would still be hot so be careful. I always use a fork here. \ud83d\ude0a

Then place it into the 'glaze bowl'. It would still be hot so be careful. I always use a fork here. 😊

Then place it on the wire rack, glaze side up.

Then place it on the wire rack, glaze side up.

Of course you don't it to do it one at a time, but don't fry more than 5. It's hard and also dangerous with the hot oil and all. :)

Of course you don't it to do it one at a time, but don't fry more than 5. It's hard and also dangerous with the hot oil and all. :)

Once all the doughnuts are fried and glazed, don't EVER waste the glaze!!!

Once all the doughnuts are fried and glazed, don't EVER waste the glaze!!!

Get a pastry brush and brush the glaze on each of them \u263a\u263a\u263a

Get a pastry brush and brush the glaze on each of them ☺☺☺

Crispy, creamy, sweet but not too sweet, home-y, awesome goodness. Yes, I love doughnuts very much. Enjoy!

  • 2.0 (.25 ounce) packets active dry yeast
  • 0.0c Warm water (105-115 degrees)
  • 1.0c Lukewarm milk
  • 0.0c Sugar
  • 1.0tsp Salt
  • 2.0 Eggs
  • 0.0c Shortening
  • 5.0c All purpose flour
  • Vegetable oil, for frying
  • GLAZE;
  • 1.0c Icing sugar
  • 1.0c Milk
  • 2.0Tbsp Golden syrup/corn syrup
  • 1.0tsp Vanilla extract