Ingredients:
Dough:
- 2 tablespoons active dry yeast
- 1/4 cup warm water (105°F to 115°F)
- 1 1/2 cups lukewarm milk
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1/3 cup shortening (or unsalted butter, softened)
- 5 cups all-purpose flour (plus more for dusting)
Glaze:
- 1/3 cup butter
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup hot water
Instructions:
1. Activate the Yeast
In a small bowl, dissolve the yeast in the warm water.
Let it sit for about 5–10 minutes until it becomes foamy.
2. Mix the Dough
In a large mixing bowl, combine the lukewarm milk, sugar, salt, eggs, and shortening.
Add the activated yeast mixture.
Gradually stir in the flour, one cup at a time, until a soft dough forms.
Knead the dough on a floured surface for about 5–8 minutes until smooth and elastic (or use a stand mixer with a dough hook).
3. Let It Rise
Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
4. Shape the Doughnuts
Roll out the dough to about 1/2 inch thick.
Cut out doughnut shapes using a doughnut cutter or two round cutters (e.g., a 3-inch and a 1-inch for the hole).
Place on floured parchment or a baking sheet and let rise again for 30–45 minutes until puffy.
5. Fry the Doughnuts
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
Carefully fry each doughnut for about 1 minute per side, or until golden brown.
Use a slotted spoon to transfer to paper towels to drain.
6. Make the Glaze
Melt butter in a saucepan over medium heat.
Stir in powdered sugar and vanilla.
Add hot water until the glaze is smooth and pourable.
7. Glaze the Doughnuts
Dip warm doughnuts into the glaze, allowing the excess to drip off.
Place on a rack to set.
