Shipley’s Doughnuts Recipe
Shipley's Doughnuts Recipe has carved out a special place in the hearts of doughnut lovers, known for their soft, melt-in-your-mouth texture and a variety of sweet, enticing flavors.
Equipment
- Large mixing bowl
- Stand mixer with a dough hook attachment
- Measuring cups and spoons
- Kitchen scale
- Rolling Pin
- Doughnut cutter or round cutters
- Deep fryer or heavy-bottomed pot
- Cooling rack
- Thermometer
- Pastry bag (optional, for filled varieties)
Ingredients
- 2¼ teaspoons active dry yeast
- ½ cup warm water 105°F to 115°F
- 1¼ cups whole milk lukewarm
- ½ cup granulated sugar
- 2 large eggs
- 5 tablespoons unsalted butter melted
- 5 cups all-purpose flour more for dusting
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- Canola oil for frying
For the glaze:
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 6 tablespoons wate
Instructions
- Yeast Activation: Add the yeast to a small bowl and pour in the warm water. Stir gently to mix, then allow it to rest until it becomes bubbly and frothy, typically taking around 5 minutes.
- Mix Wet Ingredients: In the bowl of your stand mixer, combine the lukewarm milk, sugar, eggs, melted butter, and vanilla. Add the activated yeast mixture.
- Add Dry Ingredients: Gradually add flour and salt, mixing on low speed until the dough starts to form.
- Knead the Dough: Increase the speed to medium and knead until the dough is smooth and elastic, about 8 minutes.
- First Rise: Transfer the dough into a bowl that's been lightly greased. Cover it with a clean cloth and set it in a warm spot to let it rise, allowing it to expand to twice its original size, which should take about an hour.
- Shape Doughnuts: Roll out the dough to about ½-inch thickness. Cut out doughnuts using a doughnut cutter. Place cut doughnuts and holes on a floured surface, cover lightly, and let rise for another 30 minutes.
- Frying: Heat oil in a deep-fryer or large pot to 375°F. Heat the oil to the appropriate temperature and fry the doughnuts in small batches. Each batch should cook until it's a rich golden brown, about one minute on each side. Transfer to a cooling rack.
- Glazing: Mix powdered sugar, vanilla, and water to make the glaze. Dip each warm doughnut into the glaze, then return to the rack to set.
Notes
- Temperature is Key: Ensure your liquids are at the right temperature to activate the yeast but not kill it.
- Do Not Overcrowd: Fry doughnuts in small batches to maintain oil temperature and even cooking.
- Consistent Thickness: Roll your dough evenly to avoid undercooked or overly crispy doughnuts.
- Freshness Matters: Use fresh yeast and check its expiration date for best results.
- Glaze While Warm: Glaze the doughnuts shortly after frying for optimal coating.