FIRST PRIZE DOUGHNUTS

By

From Taste of Home magazine 2010.

This was a blue-ribbon winner at a state fair.

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  • 20

Ingredients

  • TOPPINGS:
  • 2 pkg (1/4 oz each) active dry yeast
  • 1/2 cup warm water (110 to 115 degrees F)
  • 1/2 cup warm 2% milk (110-115 degrees F)
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 tsp. salt
  • 4-1/2 to 5 cups all-purpose flour
  • Oil for deep-fat frying
  • 1-1/4 cups confectioners' sugar
  • 4 to 6 Tbsp. water
  • Colored sprinkles and/or assorted breakfast cereals

Preparation

Step 1

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; iknead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; roll out to 1/2 inch thickness. Cut with a floured 3-1/2 inch doughnut cutter. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towls.

In a shallow bowl, combine confectioners' sugar and water until smooth. Dip warm doughnuts in glaze; decorate as desired with sprinkles and/or cereals.

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