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This recipe yields fried, yeasted donuts.
Dough based on flour active dry yeast 2 (.25 ounce) envelopes [note 2] 14.4 2.3% warm water (105 to 115 degrees) ¼ cup 59.25 9.48% lukewarm milk 1 ½ cups 366 58.56% white sugar ½ cup 100 16% salt 1 teaspoon 6 0.96% eggs 2 100 16% shortening ⅓ cup 68.33 10.93% all-purpose flour 5 cups 625 100% Total 1338.98 214.24% Frying
based on dough flour vegetable oil for frying 1 quart 872 139.52% Total 872 139.52% Glaze
based on sugar butter ⅓ cup 75.66 31.52% confectioner's sugar 2 cups 240 100% vanilla 1 ½ teaspoons 6.3 2.63% hot water 4 tablespoons 14.81 6.17% Total 336.77 140.32%
- Scald milk by bringing it to at least 180 °F (82 °C) then cool it to less than 105 °F (41 °C).
- Sprinkle the yeast over the warm water, and let it sit for 5 minutes.
- 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. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if upon touching, 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 1 tablespoon at a time until the icing is somewhat thin, but not watery. Set it aside then.
- 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 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.
- Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Whole milk, 3.25% milkfat, used for conversion, density adjustment not applied to milk or water. Large egg size presumed.
- This excessive amount of yeast will result in a strong yeast flavor. Because of the high amount of sugar in this dough, osmotolerant yeast is recommended, along with a reduction in the amount used.
- The absorption of the oil into the fried product is unknown.
- Powdered sugar not specified as sifted or unsifted, unsifted presumed.