Instructions
1. Activate the Yeast
In the bowl of a stand mixer, add yeast to 1/4 cup warm water (105°F). Let sit for 10 minutes.
2. Scald and Cool the Milk
Scald the milk in a saucepan, then let it cool to lukewarm (105°F).
3. Mix Dough Ingredients
Using a flat beater in the stand mixer, add lukewarm milk, sugar, salt, shortening, and eggs to the yeast mixture. Mix on low until blended.
4. Add Flour and Knead
Switch to the dough hook and add flour one cup at a time. Mix until dough forms a ball and pulls away from the bowl. Knead with the mixer for 3–4 minutes. The dough should be slightly slack—not too dry.
5. Let Dough Rise
Place the dough in a lightly greased bowl. Cover with a damp tea towel or greased plastic wrap. Let it rise in a warm place for 30–60 minutes.
6. Roll and Cut
Punch down the dough. Roll out to 1/2 inch thick on oiled wax paper. Cut with a doughnut cutter. (You can use a biscuit cutter and the end of a piping tip if needed.)
7. Second Rise
Place cut doughnuts on a tray. Cover and let rise again for 45–60 minutes until doubled in size.
8. Fry the Doughnuts
Heat oil to 350°F in a deep skillet or Dutch oven. Fry doughnuts 3–4 at a time until golden brown (1 1/4 to 1 1/2 minutes per side), turning as needed.
9. Drain
Drain on a rack placed over a paper towel-lined baking sheet.
10. Prepare the Glaze
Mix powdered sugar with hot water until smooth. Stir in a dash of vanilla.
11. Glaze the Doughnuts
Dip warm (not hot) doughnuts into the glaze and let set.
Test Kitchen Tips
Use 4 cups of flour unless dough is too sticky.
Use an oil thermometer to maintain frying temperature.
If you don’t have a doughnut cutter, use a medium biscuit cutter and a piping tip for the center.
