THE DOUGH
| 2 pkg. dry activated yeast | 1/4 C warm water |
| 1 1/2 C lukewarm milk | 1/2 C sugar |
| 2 eggs | 1/3 C shortening |
| 5 C all purpose flour | 1 tsp salt |
FOR THE GLAZE
| 1/3 C butter | 2 C confectioners sugar |
| 1 1/2 tsp vanilla extract | 4 TO 6 tbsp hot water |
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Dissolve yeast in warm water in large bowl. Scald milk and let cool to lukewarm,
Combine milk,yeast, eggs, salt, shortening and 2 C flour. Beat on low speed for
30 seconds, scraping side of continuously. Increase to medium speed and continue
beating and scraping for two minutes. Stir in remaining flour, beating until smooth.
Cover and let rise until double. Turn out on floured surface, Roll to 1/2 inch thickness. Cut donuts with floured donut cutter. Cover and let rise until double. Heat cooking oil in deep fryer to 350°F. Slide donuts into oil, one at a time. Turn donuts as they surface. Fry until golden brown on each side. Carefully remove from oil and drain. Dip into glaze. Set on rack to dry. For the glaze, melt butter. remove from heat, stir in sugar and vanilla extract. Stir in water 1 Tbsp at time until desired consistency is reached. Dip donuts glaze is hot. scraping side of bowl occasionally. |