Glazed Doughnuts

1. 1

   Dissolve yeast and 1 teaspoon sugar in water in a small bowl, stirring well; let stand 5 minutes or until bubbly.

2. 2

   Combine milk, remaining sugar, salt, and shortening in a large mixing bowl, stirring until shortening melts. Cool to lukewarm (105u00b0 to 115u00b0).

3. 3

   Add yeast mixture to milk mixture; stir well. Add flour, stirring to make a soft dough.

4. 4

   Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until dough is doubled in bulk.

5. 5

   Punch dough down. Turn out onto a lightly floured surface; let rest 5 minutes. Roll to 1/2-inch thickness; cut with a floured doughnut cutter. Place doughnuts and holes on greased baking sheets. Cover and repeat rising procedure 30 minutes or until doubled in bulk

6. 6

   Drop doughnuts and holes, a few at a time, into deep hot oil (375u00b0). Fry until golden brown, turning once. Drain well. Dip doughnuts in glaze. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.