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1
Stir the vinegar into the milk and set aside until milk thickens.
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2
In a medium bowl, mix together the shortening and sugar until well incorporated.
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3
Beat in the egg and vanilla until all of the lumps are gone and mixture is smooth.
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4
In a small bowl sift together the cocoa, flour, baking soda, and salt. Alternate stirring flour and milk into the egg mixture until a soft dough forms.
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5
Dust a work surface with flour and briefly knead the dough. Pat out the dough into a disc and roll out to about 1/3-inch thickness.
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6
Using a donut cutter, a biscuit cutter, or a glass, cut out as many donuts as you can. Re-roll out dough scraps to use up all of the dough. If you don't have a donut cutter, use your fingers to poke a hole in the middle.
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7
Lay out doughnuts on a wax paper lined tray and let stand for 10 minutes. Heat the oil to 375 degrees F. While waiting for the oil, make the glaze.
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8
In a bowl , whisk together strawberry puree and confectioners sugar, set aside.
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9
To fry donuts, gently drop 3-4 donuts in the hot oil and cook for 1-2 minutes on each side, flipping once ( the handles of wooden spoons or wooden chopsticks are the best tools here). Remove from the oil and drain on paper towels. Continue with the rest.
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10
To glaze the donuts, dip a slightly cooled donut into the glaze and place back on the wax paper tray .
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11
Serve and enjoy!
