If You Haven't Had a "Crispy" Doughnut, You're Missing Out
These doughuts are famous for there extremely soft and fluffy insides and "crispy" sweet glaze on the outside. Making doughnuts that are extremely soft like these have been a challenge for our family for years. We've tried recipe after recipe and nothing seems to turn out right.
Last year, we cracked the code. We made our first batch of "Crispy" doughnuts and they turned out EXACTLY the way we hoped they would.
So soft, you can squish them into tiny ball, they almost melt in your mouth.
The Secret is Using a Bread Maker
I know, I know. Not everyone has a breadmaker. But if you want "Crispy" doughnuts, go out and get one. It is a fantastic tool and has saved our family tons of time in breadmaking and special treats like these.
Yeast Doughnuts:
Makes 15 donuts + holes
Ingredients:
- 90 ml warm water + 1/2 tsp yeast
- 5 oz buttermilk (or 4.75 ounces milk, remainder lemon juice)
- 1 egg, beaten
- 2 oz butter, melted
- 16 flour
- 2 oz sugar
- 1 tsp salt
- 1 tsp vanilla
- Oil for frying
- Jam, custard, nutella if desired for filling
- Powdered sugar Vanilla or chocolate Glaze
Scale is very important. Doughnuts do not work otherwise
Let's Do This!
Place all ingredients in breadmaker on "dough" setting. When dough is finished, roll to ½" thickness. Cut with sharp cutter. Place on parchment-lined cookie sheets. Warm oven slightly and place a bowl of steaming water in. Rise donuts in moist oven until doubled.
Heat oil at 3" depth in a pan until 350°F. Slip doughnuts gently into oil and cook until light golden brown before flipping to other side, about 45 seconds per side. Remove and drain on glazing or filling. paper towels for a few minutes before glazing or filling.
We Have the Dough Rising Now
Latter tonight, we are going through the rest of the steps to make CRISPY Doughnuts and I'll happily share this on my blog. For now, enjoy the recipe, print it out, whatever. If you can, MAKE THESE DOUGHNUTS, you will not regret it.
Bless the Most High!