Simply Glazed Donuts
2 envelopes of yeast (41/2 tsp.)
1/4 c. warm water
1-1/2 c. warm milk
1/2 c. white sugar
1 tsp. salt
2 eggs
1/3 c. shortening
5 c. flour
oil for frying
Glaze:
1/3 c. butter
2 c. powdered sugar
1-1/2 tsp. vanilla
4 TB hot water
Dash of cinnamon
I prepared the dough for these donuts in my breadmaker on the dough setting. It popped the top up a bit during rising, but it worked great. For non-breadmaker preparation, sprinkle yeast over the warm milk and water and allow to bubble. Add salt and beaten eggs. Mix well. With a mixer add shortening and flour to form dough. Let rise until double. Roll the dough 1/2 inch think and cut out donuts. Cover and let them rise again until double. About 30 minutes to an hour.
Fry the donuts in hot oil and then let them cool slightly on a rack before glazing.
For Glaze: Melt butter in a saucepan, add sugar until dissolved. Add vanilla and enough hot water to thin the glaze. How thin it is depends on the preference. Mine was kind of thin, but as it sat it thickened up a bit. Add a dash of cinnamon. To glaze donuts, dip the tops into the glaze, turn over and set them on foil. The glaze will drip down the warm donut and cover it.
