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My Mom's Raised Doughnuts
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
180 minutes
Irresistibly airy yeast doughnuts with a sweet vanilla glaze.
Ingredients:
  • 0.5 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 1 teaspoon white sugar
  • 0.75 cup milk, lukewarm
  • 0.33333334326744 cup vegetable shortening
  • 0.25 cup white sugar
  • 1 teaspoon salt
  • 4 cups sifted all-purpose flour
  • 2 quarts vegetable oil for frying
  • 1 tablespoon warm water
  • 0.5 teaspoon vanilla extract
  • 1 cup confectioners' sugar, sifted
Instructions:
  • In a small bowl, mix 1/2 cup of warm water with yeast and 1 teaspoon of sugar. Let it sit until a creamy foam layer forms on top, about 5 to 10 minutes.
  • In a small saucepan over medium-low heat, combine the milk and vegetable shortening until the shortening melts and the milk forms tiny bubbles along the edges. Remove from heat.
  • In the work bowl of a large stand mixer, combine 1/4 cup of sugar and salt. Pour in the milk and shortening. Mix on low speed until the sugar is dissolved, then let the mixture stand until warm.
  • Combine the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Slowly incorporate the rest of the flour to form a soft dough.
  • Beat the dough on low speed until it pulls away from the sides of the bowl, about 2 to 3 minutes.
  • Transfer the dough onto a generously floured work surface and knead until it becomes smooth and elastic, for about 2 to 3 minutes.
  • Shape the dough into a ball and place it in a large greased bowl. Grease the top of the dough and cover the bowl with waxed paper. Allow the dough to rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
  • Flatten the dough gently and roll it out on a floured surface to 1/2 inch thickness. Use a 3 1/2-inch round doughnut cutter to cut out doughnuts, then a 1-inch smaller cutter to create the holes. Leave the doughnuts to rise on the floured surface until they are airy and doubled in size, about 40 minutes to 1 hour.
  • Preheat oil in a deep-fryer or large saucepan to 350°F (175°C).
  • Carefully place the doughnuts into the hot oil in batches of 2 or 3, frying until they are a light golden brown, flipping once, for approximately 2 minutes.
  • Place the doughnuts on paper towels to soak up the excess oil.
  • Combine 1 tablespoon of warm water with vanilla extract in a bowl, then stir in confectioners' sugar to create a glaze. Drizzle a thin layer of the glaze over the warm doughnuts.

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