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1
Dissolve yeast in warm water in mixing bowl.
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2
Add milk, sugar, salt, egg, shortening and 1 cup of flour.
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3
Beat on low speed scraping bowl constantly, 30 seconds.
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4
Beat on medium speed, scraping bowl occasionally, 2 minutes.
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5
Stir in remaining flour until smooth.
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6
Cover and let rise in warm place until double, approximately 50-60 minutes.
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7
Turn dough onto floured surface.
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8
Roll dough 1/2-inch thick.
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9
Cut with round cookie cutter.
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10
Cover and let rise on floured baking sheets until double, 30-40 minutes.
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11
Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil.
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12
Turn doughnuts as they turn golden brown, about one minute on each side.
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13
Remove carefully from oil (do not prick surfaces) and drain.
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14
When cool, make small hole to insert vanilla filling (recipe follows) .
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15
Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling.
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16
Fill the doughnuts generously and dust heavily with confectioners' sugar.
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17
Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time.
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18
Add milk and vanilla, beat until light and fluffy.
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19
Will keep for 2 weeks in airtight, refrigerated container.
