my mom's raised doughnuts

Ingredients

• Servings: 2
• 1/2 cup warm water (100 to 110 degrees f/40 to 45 degrees c)
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon sugar
• 3/4 cup milk, lukewarm
• 1/3 cup vegetable shortening
• 1/4 cup sugar
• 1 teaspoon salt
• 2 eggs
• 4 cups sifted all-purpose flour
• 2 quarts vegetable oil for frying
• 1 tablespoon warm water
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar, sifted

Recipe

Cook Time: 15 mins Ready Time: 3 hrs


• pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny around the edge. remove from heat.
• place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. gradually beat in remaining flour to make a soft dough.
• continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• turn the dough out a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• form the dough into a ball and place into a large greased bowl. grease the top of the dough, and cover the bowl with waxed paper. set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• punch down the dough and roll out on a floured work surface to 1/2 inch thick. cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• drain the doughnuts on paper towels to absorb oil.
• in a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. spread a thin layer of glaze over the warm doughnuts.