SIMPLE DONUT CREATORS OF TODAY

CLEAN PLACES  GOOD MATERIALS

   Sprinkle the yeast over the tepid to warm water, and let stand for 5 minutes, or until foamy. In a huge bowl, mix together the yeast mixture, milk, sweets, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Whip in remaining flour 0.5 cup at any given time, until the dough no longer twigs to the bowl. Rub for about 5 minutes, or until smooth and elastic. Put the dough into a greased bowl, and cover. Placed in a warm location to rise until dual. Dough is ready if you touch it, and the indention remains.

Switch the dough out on to a floured surface, and gently turns out to 1/2 inch thickness. Lower with a floured doughnut cutter. Let doughnuts sit down out to rise again until double. Cover generally with a cloth. Burn butter in a saucepan over medium heat. Blend in confectioners' sugar and vanilla until smooth. Take out from heat, and blend in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. Temperature oil in a deep-fryer or large heavy frying pan to 350 degrees Fahrenheit (175 degrees C). Slip doughnuts in to the hot olive oil by using a wide spatula. Convert doughnuts over as they rise to the surface. Fry doughnuts to each aspect until golden brown. Take away from hot oil, to drain on a cable rack. Dip doughnuts in the glaze while still hot, and set onto line racks to drain off excess. Keep a sandwich sheet or tray under racks for easier clean up…YUMMY!