These glazed doughnuts are just like the airy treats at the local bakery. Kids will marvel at how fast these doughnuts rise, and they'll love to help punch down the dough.
4 (.25-ounce) packages active dry yeast or 3 tablespoons
1 cup warm water
1 1/4 cups milk
3/4 cup vegetable shortening
1/2 cup granulated sugar
3 large eggs, beaten
2 teaspoons salt
8 cups all-purpose flour
2 cups vegetable oil
2/3 cup boiling water
1 (16-ounce) box sifted powdered sugar
1 tablespoon vanilla extract
- In a large mixing bowl add dry yeast to 1 cup warm water (about 105°F). Set aside.
- Scald milk. Cool to lukewarm. Add shortening, sugar, eggs and salt. Blend together. Add to the yeast mixture, stirring well.
- Gradually add flour, stirring with a wooden spoon. Knead until smooth (about ten minutes).
- (Alternatively, activate yeast in the work bowl of a large stand mixer. With flat beater in place add lukewarm milk, sugar, salt, shortening and eggs. Mix on low until ingredients are blended.
Switch to dough hook and add flour 1 cup at a time, stirring until mixture forms a ball of dough which follows the dough hook around the bowl.)
- Place dough (made by either method above) into a lightly greased bowl and cover lightly with a tea towel. Allow to rise in a warm place for about 30 minutes.
- Punch dough down to exhaust air. Place onto a lightly floured board. Roll 1/2-inch thick and cut with a doughnut cutter. Recover doughnuts with clean tea towels and allow to rise until doubled in bulk, 45 minutes to 1 hour.
- Using caution, heat oil to 350°F (175°C) in a skillet or until a speck of dough dropped into hot fat bobs upon the surface. Fry doughnuts, three or four at a time, until golden brown, turning as necessary. Drain on paper towels.
- Meanwhile, to prepare glaze, mix boiling water with powdered sugar. Beat well until smooth. Beat in vanilla. Glaze doughnuts while still warm.
Makes 24 doughnuts.