(Video Recipe Below…)
Makes 2 Dozen
1 package of active-dry yeast
2 ½ tablespoons of warm water
2/3 cups + 1 tablespoon of milk, heated in microwave for one minute, then cooled
¼ cup of sugar
½ teaspoon of salt
2 ½ tablespoons of shortening
2 ½ cups of all-purpose flour
Canola Oil for Frying
3 tablespoons of butter, room temperature
1 cup of powdered sugar
1 teaspoon of vanilla
3-5 tablespoons of evaporated milk
- In a stand mixer, sprinkle all of the yeast into the warm water. Let it rest for 2 minutes before mixing. Let rest for 10 minutes until it begins to foam.
- To the yeast mixture, add the milk, sugar, salt, eggs, shortening, and 1½ cups of flour. Attach the dough hook and turn on low speed for 30 seconds, remembering to scrape the sides every once in a while.
- Increase to medium speed for 2 minutes. Slowly add the rest of the flour, ½ cup at a time.
- Cover and let rise until doubled in size, about 45-60 minutes.
- After the dough has risen, turn the dough onto a floured surface and with a floured rolling pin gently roll dough to about ½-inch thickness.
- Cut with floured round cutters.
- Cover and let rise until double in size, about 30 minutes.
- In the meantime, make the glaze.
- Melt the butter and stir in the powdered sugar and vanilla until smooth.
- Add the evaporated milk 1 tablespoon at a time until you get the desired consistency. Set aside.
- In a deep pan or cast-iron skillet, use a candy thermometer to heat up about ¾-inch of canola oil to 350 degrees.
- When the oil is properly heated, gently place the donuts in the oil, cook each side for about 45-60 seconds.
- Place donuts on rack to drain and cool.
- When cooled, dip the donuts (one or both sides) in the glaze and place back onto the rack to allow for any excess glaze to drip off.
- Serve and enjoy!!!