posted by Leslee 07-17-98 3:26 PM
Yeast Doughnuts
3 to 3 1/2 cups flour
2 packages active dry yeast
3/4 cup milk
1/3 cup granulated sugar
1/4 cup shortening
2 eggs
Shortening or cooking oil for deep-fat frying
Confectioner's Icing or granulated sugar
In mixing bowl combine 1 1/2 cups flour and the yeast. Heat milk,
sugar, 1/4 cup shortening and salt just till
warm (115 to 120 degrees) and shortening is almost melted; stir constantly.
Add to flour; add eggs. Beat at low speed of electric mixer 30 seconds, scraping bowl. Beat 3 minutes at high speed. Stir in as much of remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface. Knead in enough of remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into a ball. Place in greased bowl; turn once. Cover; let rise in warm place till double (1-1 1/4 hours).
Punch down; turn out onto lightly floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half of dough to 1/2 inch thickness.Cut with floured doughnut cutter.Cover; let rise till very light (about 45-60 minutes).
Heat oil or shortening to 375 degrees. Carefully add 2-3 doughnuts; fry about 1 minute. Turn and fry about 1 minute more; drain. Glaze with Confectioner's icing or shake in bag of granulated sugar. Makes 16-18.
Confectioner's Icing:
Combine 1 cup sifted powdered sugar, 1/4 teaspoon vanilla and enough milk to make of drizzling consistency.(About 1 1/2 tablespoons milk).