These donuts will be a hit for brunch on a lazy weekend morning.
Active preparation time: 30 minutes
Total time: 2½ hours
- ½ cup warm water
- ¾ oz (3 packets) active dry yeast
- 2¼ cup water
- ¾ cup sugar
- 1½ tsp salt
- 3 eggs
- ½ cup vegetable shortening
- 7½ cups all-purpose flour
- Canola oil for frying
In a mixer, combine the warm water and yeast and let sit until the yeast blooms, about 5 minutes. Add the sugar, salt, eggs, shortening, and half of the flour. Mix on low until fully incorporated. Add the remaining flour and mix.
Remove the dough to a clean, dry mixing bowl, cover, and let rise until double in size, about 1 hour (depending on room temperature). Move the dough to a floured work surface and use a rolling pin to roll to ½-inch thickness. Cut with a donut cutter.
Place the donuts on a cookie sheet, cover, and let rise for 30 more minutes.
Heat the oil to 325°F (163°C) in a tabletop fryer or a deep pot on the stove (use a candy thermometer). Fry the donuts until golden, flip, and fry on other side (about 45 seconds per side). Remove from the oil and allow to drain on a cooling rack. Glaze the donuts while they are still warm.
- ½ cup butter, melted
- 3 cup powdered sugar
- 6–8 Tbs of your favorite dark beer, room temperature
Combine all ingredients in a bowl and mix well. Drizzle the glaze over the warm donuts, then garnish with anything from crushed cookies to sprinkles.
Beer Suggestions: The glaze uses less than a full bottle of beer, so use something you’ll enjoy finishing. This recipe is particularly decadent with a sweet Scottish ale or barrel-aged imperial stout. Try a fruit lambic for an extra twist.
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