Shipley Donuts is a beloved American doughnut chain recognized for its mild, fluffy, and delicious doughnuts. If you are a fan of those pleasant treats, you are in success! Here is a recipe to recreate Shipley Donuts at home. This recipe will guide you through the process of creating these famous doughnuts from scratch so that you can experience them fresh and warm.
Shipley Donut Recipe
| Recipe | Dessert | Cuisine | Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|---|---|---|
| Donut Recipe | Donut | American | 12 | 2 hours (including dough rising time) | 20 minutes | 2 hours 20 minutes |
Ingredients
| Ingredient | Quantity | Temperature |
|---|---|---|
| For the Doughnuts | ||
| Lively dry yeast | 1 bundle (2 1/4 teaspoons) | - |
| Water | 1/4 cup | 110°F |
| Milk | 3/4 cup | 110°F |
| Granulated sugar | 1/4 cup | - |
| Salt | 1/2 teaspoon | - |
| Unsalted butter, melted | 1/4 cup | - |
| Egg, beaten | 1 | - |
| All-purpose flour | 3 1/2 cups | - |
| Vegetable oil | For frying | - |
| For the Glaze | ||
| Powdered sugar | 2 cups | - |
| Milk | 1/4 cup | - |
| Vanilla extract | 1 teaspoon | - |
Instructions
STEP I:
Prepare the Dough
Activate the Yeast: In a small bowl, dissolve the yeast in hot water and allow it to sit for approximately five minutes, or until it becomes frothy. This step guarantees that the yeast is alive and prepared to assist your dough’s upward push.
Mix Wet Ingredients: In a large mixing bowl, combine the warm milk, sugar, salt, melted butter, and crushed egg. Mix until the sugar is dissolved and the ingredients are properly blended.
Add Yeast: Pour the frothy yeast mixture into the wet ingredients and stir to mix.
Include the Flour: Gradually add the flour and one cup at a time and mix very well after each addition. The dough ought to begin to come together and come to be barely sticky however doable. If the dough is just too sticky add a little extra flour and a tablespoon at a time.
Squeeze the Dough: Turn the dough out onto a gently floured surface and knead it for approximately 5 to 7 minutes.
First Rise: Place the dough in a greased bowl and cowl it with a humid fabric or plastic wrap also allow it to upward thrust in a heat then draft a loose area for approximately 60 to 90 minutes or till it has doubled in length.
STEP II:
Shape the Doughnuts
Prepare the Surface: After the dough has risen, punch it down to launch the air. Turn the dough out onto a lightly floured surface and roll it out to about 1/2 inch thickness.
Cut the Doughnuts: Use a doughnut cutter or round cutters (one massive and one small) to cut out the doughnuts. You also can use a pitcher for the larger circle and a bottle cap for the smaller circle in case you do not have doughnut cutters. Place the cut doughnuts and doughnut holes on a floured baking sheet.
Second Rise: Cover the doughnuts with a humid fabric and allow them to upward push for approximately 30 minutes or until they are puffy and nearly doubled in length.
STEP III:
Fry the Doughnuts
Heat the Oil: In a deep fryer or massive heavy-bottomed pot, warm the vegetable oil to 350°F (175°C). Use a sweet thermometer to screen the temperature making sure it remains regular.
Fry the Doughnuts: Carefully region a few doughnuts at a time into the new oil, being cautious no longer to overcrowd the pot. Fry each doughnut for approximately 1 to 2 minutes on every aspect or till they are golden brown.
Drain: Using a slotted spoon, remove the doughnuts from the oil and area them on a cord rack lined with paper towels to drain any excess oil. Repeat this procedure with the ultimate doughnuts and doughnut holes.
STEP IV:
Make the Glaze
Mix the Glaze: In a medium bowl whisk collectively the powdered sugar, milk, and vanilla extract until the aggregate is smooth and freed from lumps. If the glaze is simply too thick and add a little more milk, a teaspoon at a time until you reach the favored consistency.
STEP V:
Glaze the Doughnuts
Dip the Doughnuts: While the doughnuts are still heat, dip everyone into the glaze which is ensuring it is far absolutely lined. Allow any excess glaze to drip off earlier than setting the glazed doughnuts again on the cord rack.
Set the Glaze: Let the doughnuts sit for a couple of minutes to permit the glaze to set. If you decide on a thicker glaze you may dip the doughnuts a 2nd time after the first layer has set.
FAQs
Q: What makes Shipley donuts different from other donuts?
A: Shipley donuts are known for their light, airy texture, and perfectly sweet glaze, setting them apart from heavier or denser donuts.
Q: Can I make Shipley donuts without a deep fryer?
A: Yes, you can make them on the stovetop using a heavy-bottomed pot or pan. Just make sure the oil reaches the correct temperature (around 350°F).
Q: How long do homemade Shipley donuts stay fresh?
A: Freshly made donuts are best enjoyed the same day, but you can store them in an airtight container for up to two days. Reheat in the microwave for a few seconds to keep them warm.
Q: Can I freeze the dough or donuts for later use?
A: Yes, you can freeze the donut dough after shaping or freeze the cooked donuts. Just thaw the dough in the fridge overnight before frying or reheat frozen donuts in the microwave.
Q: What oil is best for frying donuts?
A: Vegetable oil or canola oil works best due to their neutral flavor and high smoke point.