Ingredients
- Yeast (1/4 ounce)
- Warm Water (1 3/4 cups)
- Sugar (2 1/2 cups)
- Salt (1 tsp)
- Eggs (2)
- Shortening (1/3 cup)
- Flour (5 cups)
- Milk (1/2 cup)
- Canola Oil (for frying)
- Butter (1/3 cup)
- Vanilla (1 tsp)
- Boiling Water (6 tablespoons)
Instructions
Steps
- In a 2 1/2-quart bowl, dissolve yeast in 1/4 cup of warm water.
- Add milk, sugar, salt, eggs, shortening, and 2 cups of flour. Mix on low for 30 seconds, scraping the bowl constantly.
- Increase to medium speed and beat for 2 minutes, scraping occasionally. Stir in the remaining flour until the mixture is smooth.
- Cover the bowl and let the dough rise until it doubles in size, which should take about 50-60 minutes. The dough is ready when an indentation remains when touched.
- Turn the dough onto a floured surface and lightly roll it to coat with flour. Roll it out to a thickness of 1/2 inch using a floured rolling pin.
- Cut out doughnuts using a floured doughnut cutter. Cover and let them rise until doubled again, about 30-40 minutes.
- Heat canola oil in a deep fryer to 350°F (175°C). Carefully slide the doughnuts into the hot oil using a wide spatula, turning them as they rise to the surface.
- Fry until golden brown, about 1 minute on each side. Remove carefully from the oil without pricking the surface, and drain.
- For the glaze, melt butter in a saucepan, then remove from heat. Stir in powdered sugar and vanilla until smooth.
- Gradually add boiling water, one tablespoon at a time, until the glaze reaches the desired consistency. Dip the warm doughnuts into the glaze and place them on a rack to set.