2 envelopes of dry active yeast (I use 2 scant tablespoons)
� cup warm water
1� cups warm milk
� cup white sugar
1 teaspoon salt
2 eggs (room temperature)
1/3 cup butter flavored Crisco
5 cups all purpose flour
Sprinkle the yeast over the warm water and let it stand for 5 minutes or until foamy. In a stand mixer, mix 2 cups of the flour, milk, sugar, salt, eggs, shortening, and yeast mixture until well mixed (takes just a minute on low speed).
Beat in the rest of the flour, � cup at a time, until the dough doesn't stick to the sides of the bowl anymore. Once it is at that stage, knead for about 5 minutes.
Place the dough in a greased (I use cooking spray) bowl, cover it with plastic wrap and sit it in a very warm part of your kitchen for an hour, or until the dough doubles in size.
Turn the dough out onto a floured surface and gently roll it out to �" thickness. Cut with a floured donut cutter (see note below). Set cut out donuts on a square of parchment paper that you lightly sprayed with cooking spray. This will help you tremendously when it comes time to lift the donuts into the cooking oil.
Spray the tops of the donuts with a little cooking spray and cover loosely with plastic wrap for a second rising (takes about 45 minutes to an hour).
Drained cooked donuts on a baking rack and before they cool all the way down, dip them in a simple sugar glaze (or cinnamon sugar).
SIMPLE SUGAR GLAZE
1/3 cup melted butter
2 cups powdered sugar
1 teaspoon vanilla extract
� teaspoon almond extract
4 tablespoons hot water
Mix everything together (starting with 3 tablespoons hot water, then adding the last tablespoon if you need it).
NOTE: My donut cutter is a small pineapple can that I've removed the top & bottom from. For the center hole, I use a small circle cookie cutter.
NOTE: I heat my oil in an electric frying pan so I can regulate the temperature (and it doesn't take as much oil as a deep fryer).