Donuts
2 (1/4 ounce) packages yeast
1/4 cup water
1 1/2 cups lukewarm whole milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening, melted
5 cups all-purpose flour
canola oil
Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
Chocolate Frosting (optional)
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces milk chocolate chips or semi-sweet chocolate chips
Dissolve yeast in warm water in large bowl. Add milk, sugar, salt, eggs, shortening, and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes.
Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer or large, heavy pot to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts with tongs as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain.
Dip the doughnuts into creamy glaze set on rack then when slightly cooled - if using chocolate frosting, spread chocolate frosting on top.
Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.
makes about 3 dozen donuts
2 (1/4 ounce) packages yeast
1/4 cup water
1 1/2 cups lukewarm whole milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening, melted
5 cups all-purpose flour
canola oil
Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
Chocolate Frosting (optional)
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces milk chocolate chips or semi-sweet chocolate chips
Dissolve yeast in warm water in large bowl. Add milk, sugar, salt, eggs, shortening, and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes.
Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer or large, heavy pot to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts with tongs as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain.
Dip the doughnuts into creamy glaze set on rack then when slightly cooled - if using chocolate frosting, spread chocolate frosting on top.
Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.
makes about 3 dozen donuts
