Ingredients
Instructions
- Scald milk; cool to lukewarm.
- Soften yeast in warm water (and proof by allowing to set for 10 minutes, watching for bubbling to begin to occur); add to milk.
- Cream the shortening and sugar together.
- Add eggs and beat.
- Add salt to milk and yeast mixture.
- Alternately add flour and creamed shortening, sugar and eggs mixture.
- Stir until smooth.
- Cover and let stand until double in bulk.
- Roll 1/2 inch thick on lightly floured surface.
- Cut and let rise until double in bulk, again.
- Fry in deep fat fryer until light brown on each side.
- Remove and place on paper towels to absorb excess oil (into the paper towels, rather than the doughnuts).
- Change paper towels frequently.
- While still warm: Glaze with powdered sugar glaze.
- If you prefer, they can be put into a sack with dry powdered sugar, crystal sugar or brown sugar and shaken gently to coat, or frosted with one of your favorite icings and sprinkles or nuts.
- When completely cool and glaze or frosting has set, store in an airtight container.
- They can also be frozen for later use (eliminate as much air as possible).
- If frozen, when ready to serve, remove from freezer, place on microwave-safe dish, cover with wax paper and run on defrost cycle until warmed through.
- They will be almost as fresh as when you first made them!