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1
Dissolve yeast and sugar in warm water.
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2
Let solution stand for 5 minutes or until it becomes foamy on top.
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3
(Make sure water isn't too hot, or you may kill the yeast).
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4
Combine flour and salt in large bowl with an electric mixer.
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5
Add yeast solution, egg yolk, milk, and vanilla extract and mix well w/ electric mixer for 30 seconds, or just until all ingredients are combined.
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6
Form dough into a ball, then let it sit in a bowl, covered, in a warm place for approximately one hour, or until dough doubles in size.
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7
Gently roll out dough until it's about 1/2-inch thick on a floured surface.
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8
Use a well-floured 3-inch biscuit cutter (or doughnut cutter) to cut out circles of dough.
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9
Then, use a well-floured lid from a plastic soda bottle (about 1-1/8 inch diameter) to cut the hole.
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10
Arrange doughnuts on lightly floured cookie sheets, cover w/ plastic wrap, and let sit for one hour in a warm place, until doubled in size.
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11
While doughnuts rest, make the glaze by combining powdered sugar, boiling water, and salt.
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12
Whisk glaze until smooth, then cover w/ plastic wrap until you are ready to use it.
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13
As doughnuts rise, heat vegetable shortening in a fryer to 375F.
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14
When doughnuts have doubled in size, transfer 2-3 at a time to the shortening.
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15
(Lift doughnuts gently when transfering) so they do not collapse.
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16
Fry doughnuts for 1-1/2- 2 minutes per side, then remove them to a cooling rack.
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17
After a minute or so on cooling rack, spoon glaze generously over the top of each doughnut.
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18
Entire surface should be coated with glaze.
