1/2 cup warm (not hot) water
2 pkg. active dry yeast (if cake yeast (2) is used, water should be lukewarm)
3/4 cup lukewarm milk
1/4 cup sugar
1 tsp. salt
4 to 4 1/2 cups sifted all-purpose flour
1/3 cup shortening
1-2 tbsp. warm water (thicker is better on this glaze so add carefully)
1/2 tsp. vanilla
1 cup sifted confectioners’ sugar
1 SOAK . . yeast in 1/2 cup warm (not hot) water- 5 minutes.
TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
2 SCALD…The milk. NOTE: I like melting the Crisco in the warm milk first.
3 POUR . . . milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is only warm & not too hot to kill the yeast or scramble the eggs before you proceed.
4 ADD . . . 1 cup of flour, eggs and yeast mixture. Beat until smooth.
5 ADD . . . remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.
6 KNEAD . . . until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
7 ROLL OUT . . . dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge, Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
8 LET RISE… on the board until very light (40-60 minutes).
9 DROP . . . into deep hot fat (325° – 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
10 DRAIN . . . on absorbent paper. While still warm, glaze with glaze above or dust each doughnut with granulated or confectioners’ sugar.
11 NOTE: This recipe is not recommended for use with self-rising flour.