crispy and creamy doughnuts

ingredients

• servings: 18
• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

recipe

preparation time: 10 mins cook time: 30 mins ready time: 2 hrs 40 mins


• sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
• in a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 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 and elastic. place the dough into a greased bowl, and cover. set in a warm place to rise until double. dough is ready if you touch it, and the indention remains.
• turn the dough out a floured surface, and gently roll out to 1/2 inch thickness. cut with a floured doughnut cutter. let doughnuts sit out to rise again until double. cover loosely with a cloth.
• melt butter in a saucepan over medium heat. stir in confectioners' 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 a deep-fryer or large heavy skillet to 350 degrees f (175 degrees c). slide doughnuts into the hot oil using a wide spatula. turn doughnuts over as they rise to the surface. fry doughnuts on each side until golden brown. remove from hot oil, to drain on a wire rack. dip doughnuts into the glaze while still hot, and set wire racks to drain off excess. keep a cookie sheet or tray under racks for easier clean up.