WANNABE FAMOUS DONUTS!

YOU’LL NEED:

2 (.25 Oz.) envelopes active dry yeast (or 2 Tablespoons)
1/4 C. warm water (105 to 115 degrees)
1 1/2 C. lukewarm milk
1/2 C. white sugar
1 Tsp. salt
2 Eggs
1/3 C. shortening
5 C. all-purpose flour
1 Quart vegetable oil for frying

For the glaze:

1/3 C. butter
2 C. confectioners’ sugar
1 1/2 Tsp. vanilla extract
4 Tbsp. hot water or as needed

HOW TO MAKE:

1-Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2-In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.
3-Mix for a few minutes at low speed, or stirring with a wooden spoon. 4-Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
5-Knead for about 5 minutes, or until smooth and elastic.
6-Place the dough into a greased bowl, and cover.
7-Set in a warm place to rise until double.
8-Dough is ready if you touch it, and the indention remains.
9-Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
10-Cut with a floured doughnut cutter.
11-Let doughnuts sit out to rise again until double.
12-Cover loosely with a cloth.
13-Melt butter in a saucepan over medium heat.
14-Stir in confectioners’ sugar and vanilla until smooth.
15-Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
16-Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C).
17-Slide doughnuts into the hot oil using a wide spatula.
18-Turn doughnuts over as they rise to the surface.
19-Fry doughnuts on each side until golden brown.
20-Remove from hot oil, to drain on a wire rack.
21-Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess.
22-Keep a cookie sheet or tray under racks for easier clean up.

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