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.
Peggi Weaver Tebben
1/2 cup warm water (40 to 45 degrees C)
2 (7g) packages active dry yeast
1 teaspoon white sugar
3/4 cup milk, lukewarm
1/3 cup vegetable shortening
1/4 cup white sugar
1 teaspoon salt
4 cups sifted plian flour
2 quarts vegetable oil for frying
1 tablespoon warm water
1/2 teaspoon vanilla extract
1 cup icing sugar, sifted
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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.
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.
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 then allow mixture to stand until warm.
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.
Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
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 then let the dough rise until doubled in size, 1 to 1 1/2 hours.
Punch down the dough and roll out on a floured work surface to 1cm thick. Cut doughnuts out of the dough with a 10cm round doughnut cutter with a 3cm smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
Heat oil in a deep-fryer or large saucepan to 175 degrees C.
Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time. Cook until the doughnuts are light golden brown, turning once, about 2 minutes.
Drain the doughnuts on paper towels to absorb oil.
In a bowl, mix 1 tablespoon of warm water and vanilla extract, then stir in the icing sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.