Raised doughnuts

Name: Raised doughnuts
Cuisine: American
Ingredients: 1 pk active dry yeast or 50 g fresh yeast; 1 1/2 C warm water (105-115 degrees F); 2/3 C sugar; 2/3 C shortening; 2 eggs; 1 1/2 ts salt; 6-7 C all purpose flour; Glaze; 2 C powdered sugar; 1 ts vanilla; Add app. 1/4 C milk

Pippan @bohiin

This receipt has been with me since my oldest daughter went to High School in Laramie, Wyoming in the late 1980's. Whenever I make them I become the star of the party especially since raised doughnuts are hard to come by in my part of the world......THIS receipt makes about 40 doughnuts depending on the size of your cutter.

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Ingredients

1 pkactive dry yeast or 50 g fresh yeast
1 1/2 Cwarm water (105-115 degrees F)
2/3 Csugar
2/3 Cshortening
2eggs
1 1/2ts salt
6-7 Call purpose flour
Glaze
2 Cpowdered sugar
1ts vanilla
Add app. 1/4 C milk

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Steps

1

Dissolve yeast in warm water in a large bowl. Stir in sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up; refrigerate for at least 8 hours but no more than 5 days.
2

I often omit the refrigerating (practical in school when they didn't have time to finish the project in one day) and let it rise till double size, about 1 hour.
3

Then punch down the dough, divide into 4 equal parts and roll out one part at a time till a 3/8" thick slab. Cut out with floured doughnut cutter and put on a lightly floured surface. Cover and let rise till double size.
4

Heat vegetable oil in large pan (2 - 3 in. deep) till the temperature reaches app. 300 degrees F. 150 degrees Celcius. Fry on both sides till golden brown. Let them drip off on a rack or paper towel.
5

When still warm, dip them in the glaze and let them dry. (I thread them on sticks or long knitting pins and hang them over a large bowl to dry)