"the I Do cookbook for the Bride & Groom"
1 Tbsp yeast
1 Tbsp sugar
1/4 cup warm water
2 eggs, beaten
1/4 cup sugar
1/2 tsp salt
1/4 cup shortening
1 cup hot tap water
3 1/2 cups flour
In small bowl, sprinkle yeast and 1 tablespoon sugar over 1/4 cup warm water. Let sit until dissolved, about 5 minutes.
In mixing bowl, combine eggs, sugar, salt, shortening, and hot tap water. Cool to lukewarm.
Add yeast mixture and 2 cups flour. Beat 1 minute. Gradually add remaining 1 1/2 cups flour and mix well. Dough will be sticky. Flour hand and scoop dough into greased bowl. Cover with clean kitchen towel and let rise until double in size, about 1 hour.
Place dough on floured surface. Sprinkle top lightly with flour and gently pat to 1/2" thick. Cut with doughnut cutter (dip in flour with each cut).
Place doughnuts on greased and floured cookie sheets. Cover and let rise until very light, about 1 hour.
In fryer or saucepan, heat oil to 350 degrees. Place each doughnut carefully in the oil and fry each side until brown. Drain on paper towels.
While still hot, dip in glaze of choice and set on rack. Allow to stand until glaze is dry.
Makes 1 dozen.
2 cups powdered sugar
1/3 cup milk
1 tsp vanilla exract
Combine ingredients and mix until smooth. Dip each side of doughnut.
1/2 cup butter
1/4 cup whole milk
1 Tbsp light corn syrup
2 tsp vanilla extract
1 cup chocolate chips
1 1/2 cups powdered sugar
In saucepan, combine butter, milk, corn syrup and vanilla. Heat to melt butter. Add chocolate chips and whisk until melted. Turn off heat and add powdered sugar. Whisk until smooth. Keep warm. Dip top of warm doughnut in glaze.