I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do.
Ingredients
- ½ cup warm water (100 to 110 degrees F/40 to 45 degrees C)
- 2 (.25 ounce) packages active dry yeast
- 1 teaspoon white sugar
- ¾ cup milk, lukewarm
- 1/3 cup vegetable shortening
- 1 teaspoon salt
- 2 eggs
- 4 cups sifted all-purpose flour
- 2 quarts vegetable oil for frying
- 1 tablespoon warm water
- ½ teaspoon vanilla extract
- 1 cup confectioners' sugar, sifted
- ¼ cup white sugar
Directions
Step 1
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.
Step 2
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 bubbles around the edge. Remove from heat.
Step 3
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.
Step 4
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.
Step 5
Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
Step 6
Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
Step 7
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.
Step 8
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.
Step 9
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Step 10
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.
Step 11
Drain the doughnuts on paper towels to absorb oil.
Step 12
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.
Cook’s Notes
This recipe is not recommended for use with self-rising flour. I also use canola oil to fry but Mom used solid shortening. I don't remember oil being around then. Both work equally well.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 207 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat2g | 10% |
Cholesterol16mg | 5% |
Sodium107mg | 5% |
Total Carbohydrate24g | 9% |
Dietary Fiber1g | 3% |
Total Sugars8g | |
Protein3g | |
Calcium15mg | 1% |
Iron1mg | 6% |
Potassium51mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this