- Yield 12 servings
- 1 hour
- 20 minutes
- My Rating: ★★★★★
- 2 packet yeast ¼ ounce packets
- 1/4 cup warm water 105-115 degrees
- 1 1/2 cups lukewarm milk scalded, then cooled
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/2 cup shortening
- 5 cups all-purpose flour
- 4 cups vegetable shortening or vegetable oil if you would prefer for frying
- 2 1/2 cups confectioners’ sugar
- 1/4 cup milk
- 1/4 cup light corn syrup I make my homemade corn syrup in my [url:2]Caramel Popcorn recipe[/url]
Add water and yeast together in a your stand mixer and set aside for 10 minutes.
Add in the milk, sugar, salt, eggs, shortening and 2 cups of the flour.
Turn the stand mixer on medium speed for 2 minutes, then add in the rest of the flour and mix until just combined.
Take the bowl out of the stand mixer and cover with a clean towel to let it rise for 1 hour.
When you can push down on the dough and your fingerprint stays you’re ready to move on to the next step.
Working with half the dough at a time, roll it to ½ inch thick on a floured surface.
Dip your doughnut cutter in flour and cut out a dozen doughnuts with each half of the dough and out onto wax paper.
Let rise, covered, in a warm spot for 30-45 mins (I did 45)
In a cast iron pan or other deep saucepan, heat the vegetable shortening to 375 degrees.
Please use a thermometer to measure the temperature as this is a critical step.
Fry the doughnuts on each side for 90 seconds.
Drain on a cooling rack until you finish cooking them all then dip into the glaze.
To make the glaze, add the powdered sugar, milk and corn syrup to a bowl and microwave for 30 seconds.
Most importantly, eat with reckless abandon.