Crispy and Creamy Doughnuts

Ingredients

• 2 envelopess active dry yeast , .25 ounce
• 0.25 cups warm water , 105 to 115 degrees F
• 1.5 cups lukewarm milk
• 0.5 cups white sugar
• 1 teaspoon salt
• 2 large eggs
• 0.33 cups shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• 0.33 cups butter
• 2 cups confectioners' sugar
• 1.5 teaspoons vanilla
• 4 tablespoons hot water or as needed

Instructions

1. 1

   Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2. 2

   Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour together in a large bowl for a few minutes with an electric mixer at low speed, or stir with a wooden spoon. Beat in remaining flour, ½ cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

3. 3

   Turn the dough out onto a floured surface, and gently roll out to ½-inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

4. 4

   Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

5. 5

   Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

6. 6

   Enjoy!