Ingredients

2 1/4  tsp dry yeast

1/2  cup warm water, 110 degrees

1/4  cup Imperial Fine sugar, divided

1/4  cup evaporated milk, warmed, 110 degrees

1/2  tsp salt

1/4  cup Crisco shortening

1  egg

1  egg yolk

1/2  tsp vanilla extract

2 1/2  cups flour, more if needed

3-4  cups of Crisco oil to fry them

 

Instructions

In a stand mixer bowl add water. Imperial Fine sugar and yeast. (If the bowl is cold, warm it by adding hot water to the bowl). Pour the water out before adding yeast. Whisk to dissolve good. Set aside for 10 minutes or till it bubbles.

In another bowl add warm milk. salt and crisco shortening, stir until Crisco melts.

Add egg, egg yolk and vanilla in a small bowl and whisk. Take a spoonful of warm milk and add to the egg mixture slowly while stirring. Repeat till you've added all the egg mixture. Pour egg and milk mixture into the stand mixer bowl. Add the flour to the bowl and use a hook attachment mix until just combined, about two minutes. If dough doesn't pull away from the sides of the bowl add a little more flour.

Oil or grease a large bowl and put the dough inside, cover and let rise for one hour. 

Punch down on the dough. Pour dough out on a floured mat and roll out to 1/2 inch thick. Using a donut cutter or biscuit cutter cut out doughnuts. Dip your cutter in the flour so it won't stick. If using a biscuit cutter, use a decorating tip to cut the center out.

Line a baking sheet with either parchment paper or waxed paper to lay donuts on to rise again.

Cover donuts and let rise in a warm place for 30-45 minutes.

In a cast iron pan or a deep dutch oven, heat oil to 375 degrees. Use a thermometer to get oil to the correct temperature. Drop donuts into oil and fry for 90 seconds on each side.

Drain on a wire rack.

You can glaze the donuts or top with buttercream frosting.

GLAZE

2  tablespoons butter, melted

1 1/3  cups Imperial powdered sugar

2  tsp evaporated milk

1/2  tsp vanilla extract

1  tbsp corn syrup

3-4  tsp hot water

pinch of salt

Whisk all together for a thin glaze. If too thick, microwave it.

Dip each donut in glaze and let it dry.

 

Chocolate Glaze

3  Tbsp butter

3  oz unsweetened baking chocolate

1  cup Imperial powdered sugar

1  tsp vanilla

2  tbsp hot water

In a saucepan, melt butter and add chocolate.  Stir in the powdered sugar and vanilla. Add hot water one spoonful at a time stirring until smooth.