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1
Place warm water in a large mixing bowl.
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2
Sprinkle yeast over the surface of the water; wait a few minutes then stir to dissolve.
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3
Mix in milk, sugar, salt, egg, shortening, and 2 cups flour and beat until smooth.
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4
Mix in up to 13/4 cups more flour, until you get a dough that can be handled.
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5
(Too soft is better than too stiff.) Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
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6
Place in a greased bowl; turn greased side up and cover with oiled plastic wrap.
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7
Let rise in a warm place until double, about 11/2 hours; punch dough down.
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8
(When the weather is warm, the dough will rise more quickly, do not let it rise past double.) Let rise again until almost double, about 30 minutes; roll dough 3/8 inch thick on lightly floured surface.
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9
Cut with a doughnut cutter that has been floured.
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10
Let rise, uncovered, on waxpaper until double and very light, 30 to 45 minutes.
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11
Heat oil to 375u00b0.
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12
Drop doughnuts into hot fat.
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13
Turn doughnuts as they rise to the surface.
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14
Fry 2 to 3 minutes or until golden on both sides, being careful not to prick them.
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15
Carefully remove from fat and drain.
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16
Roll in sugar or glaze while warm.
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17
To glaze, blend ingredients for glaze and dip warm doughnuts into it.
