Dough Ingredients
- 1.5 tablespoons active dry yeast
- ¼ cups warm water
- 1 ½ cups lukewarm milk
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 eggs
- ⅓ cups shortening
- 5 cups flour
Glaze Ingredients
- ⅓ cups butter
- 2 cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 4 tablespoons hot water or as needed
And Frying Oil
- 1 quart oil (enough that they don’t touch the bottom)
Directions
Sprinkle the yeast over the warm water and let it stand 5 minutes, or until foamy.
In a large bowl, mix together:
- the yeast mixture
- milk
- sugar
- salt
- eggs
- shortening
- 2 cups of the flour
Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1⁄2 cup at a time, until the dough no longer sticks to the bowl.
Knead for about 5 minutes, or until smooth an elastic. Place the dough into a greased bowl and cover.
Let rise in a warm place until doubled (about 1 to 1.5 hours depending on temperature). Dough is ready if you touch it and the indentation springs back.
Turn the dough out onto a floured surface and gently roll out to 1⁄2 inch thick. Cut with a doughnut cutter. I don’t have one, so I always improvise with whatever I have that is round! Usually a standard sized canning lid ring. You can use the mouth of a 20oz soda bottle to punch out the centers.
Let sit out to rise again until double (another hour to 1.5 hours). Cover loosely with a cloth.
Make the glaze while waiting for them to rise again
Melt butter in a pan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Heat oil in deep fryer or heavy skillet to 350 degrees. Fry a few at a time, flipping over once golden. Drain on a wire rack, then dip in the glaze or roll in cinnamon sugar.
Yields approximately 30 doughnuts & 30 doughnut holes.