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Ingredients
- 1/4 cup warm water (100-110 degrees F)
- 2 tablespoons rapid-rise yeast
- 1 1/2 cups warm milk
- 2/3 cup sugar
- 1 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup shortening
- 5 cups, approximately, all-purpose flour
- Vegetable oil or shortening, for frying
Details
Adapted from shakingnbaking.blogspot.com
Preparation
Step 1
In a mixer bowl, hand-whisk warm water and yeast together and let stand for 2-3 minutes to dissolve yeast. Briskly whisk in milk, sugar, salt and eggs and blend. Add shortening and most of the flour and blend. Then knead with a dough hook on low speed only until smooth (it is not necssary to knead this dough a long time).
Remove dough hook and spray dough lightly wtih nonstick cooking spray. Cover entire mixer and bowl with a large clear plastic bag (I just used plastic wrap). Let dough rise 50-60 minutes or until almost doubled.
Turn out dough onto a lightly floured work surface and gently deflate. Roll to 1/2-inch thickness and, using a doughnut cutter, cut into doughnuts. (Each doughnut should weigh just under 2 ounces of raw dough.) Cover doughnuts loosely with plastic wrap and let rise 20-40 minutes.
Heat vegetable oil or shortening in a fryer (or wok) to 350 degrees. Slide in doughnuts, a few at a time, and fry about 1 minute per side. Remove from oil onto a wire rack set over parchment paper.
Creamy Butter Glaze
1/2 cup unsalted butter
2 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
4 - 6 tablespoons hot water
1 ounce semisweet chocolate, optional
Melt butter and then whisk it in a medium bowl with confectioners' sugar, vanilla, and hot water. Smear doughnuts in glaze. Let set and smear again.
For chocolate glaze, if desired, add 1 ounce melted chocolate to one entire recipe of Creamy Butter Glaze. Smear doughnuts in Chocolate Glaze.
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