Crispy and Creamy Doughnuts recipe

18 servings

2 (.25 ounce) envelopes active dry yeast

1/4 cup warm water (105 to 115 degrees)

1 1/2 cups lukewarm milk

1/2 cup white sugar

1 teaspoon salt

2 eggs

1/3 cup shortening

5 cups all-purpose flour

1 quart vegetable oil for frying

1/3 cup butter

2 cups confectioners' sugar

1 1/2 teaspoons vanilla

4 tablespoons hot water or as needed

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

In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.

Mix for a few minutes at low speed, or stirring with a wooden spoon.

Beat in remaining flour 1/2 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.

Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.

Cut with a floured doughnut cutter.

Let doughnuts sit out to rise again until double.

Cover loosely with a cloth.

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.

Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C).

Slide doughnuts into the hot oil using a wide spatula.

Turn doughnuts over as they rise to the surface.

Fry doughnuts on each side until golden brown.

Remove from hot oil, to drain on a wire rack.

Dip doughnuts 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.