homeade doughnut recipe.....

Dough

1/4 c. warm water (100-110F)
2 tbl. rapid-rise yeast
1 1/2 c. warm milk
2/3 c. sugar
1 1/4 tsp. salt
2 large eggs ( we put the eggs in shells in a glass of warm water to bring to room temp)
1/3 c. shortening
5 c. flour (little more, little less)
veg. oil for frying

Creamy Butter Glaze

1/2 c. butter
2 c. confections sugar
1 1/4 tsp. vanilla
4-6 tbl hot water
1/3 c. cocoa ( if you want choc. icing)
Melt butter in saucepan and whisk in powdered sugar, vanilla and hot water. Pour out in a flat pie pan amount for clear glaze, return saucepan to burner on very low and whisk in cocoa until smooth. Pour choc. icing in another pie pan.

In mixer bowl, hand whisk warm water and yeast together and let stand 2 to 3 minutes to dissolve yeast. Briskly whisk in warm milk, sugar, salt and eggs and blend. Add shortening and most of flour and blend. It needs to be a soft dough. Then knead with a dough hook on low speed only until smooth(it is not necessary to knead this dough a long time) Turn off mixer, cover bowl and let rise until doubled, about 50-60 minutes. Turn out dough onto a lightly floured surface and gently deflate. We divide the dough into two portions and work with one at a time. Roll to 1/2 thickness and using a doughnut cutter or biscuit cutter and find a small hole cutter of some sort, cut into doughnuts. After cutting let them rest on the counter for 15 minutes to rise. Heat oil to 350*, slide doughnuts carefully off surface to oil, fry each side til lightly browned. Our pot holds 7 to fry at a time. Remove to paper towels on cookie sheet. Cool. When you can handle, dip one side of which icing you like and we lay them on a rack to drip excess off and let the icing dry. After we have fried all the doughnuts, we fry the holes last. Makes about 3 doz. doughnuts.

Next......enjoy, but maybe not at one sitting, and add some coffee with them!!!!!!!!

(Taken for Passion For Baking)