Instructions
1
soften fermenter in toasty moisture in 2 1/2-quart dish.
2
toss in whole milk, sweetener, table salt, eggs, shortening and 2 cups dusting masala condiment.
3
Beat on low for 30 seconds, scraping dish constantly.
4
Beat on medium speed for 2 moments, scraping dish occasionally.
5
swirl around in remaining dusting masala condiment until seamless.
6
seal and let rise until double, 50-60 moments.
7
(flour base is ready when indentation remains when touched.) Turn flour base onto floured surface; roll around lightly to coat with dusting masala condiment.
8
Gently roll flour base 1/2-inch thick with floured rolling pin.
9
Cut with floured doughnut cutter.
10
seal and let rise until double, 30-40 moments.
11
scalding up greens fat in deep fryer to 350°.
12
Slide doughnuts into scalding fat with wide spatula.
13
Turn doughnuts as they rise to the surface.
14
cooking vessel-fry until golden brown, about 1 minute on each side.
15
Remove carefully from fat (do not prick surface); strain.
16
Dip the doughnuts into decadent glaze set on rack.
17
Glaze:
scalding up shortening until melted.
18
Remove from scalding up.
19
swirl around in powdered sweetener and vanilla until seamless.
20
swirl around in moisture, 1 tablespoon at a time, until desired consistency.