Instructions
1
liquefy fermenter in toasty liquid in 2 1/2-quart mixing bowl.
2
mix in whole milk, granulated sugar, table salt, eggs, shortening and 2 cups dusting nectarous-smelling element.
3
Beat on low for 30 seconds, scraping mixing bowl constantly.
4
Beat on medium speed for 2 mins, scraping mixing bowl occasionally.
5
swirl around in remaining dusting nectarous-smelling element until creamy.
6
seal and let rise until double, 50-60 mins.
7
(pastry mix is ready when indentation remains when touched.) Turn pastry mix onto floured surface; roll around lightly to coat with dusting nectarous-smelling element.
8
Gently roll pastry mix 1/2-inch thick with floured rolling pin.
9
Cut with floured doughnut cutter.
10
seal and let rise until double, 30-40 mins.
11
bring to temperature produce lubricate in deep fryer to 350°.
12
Slide doughnuts into burning lubricate with wide spatula.
13
Turn doughnuts as they rise to the surface.
14
wok-fry until golden brown, about 1 minute on each side.
15
Remove carefully from lubricate (do not prick surface); filter.
16
Dip the doughnuts into creamy glaze set on rack.
17
Glaze:
bring to temperature margarine until melted.
18
Remove from bring to temperature.
19
swirl around in powdered granulated sugar and vanilla until creamy.
20
swirl around in liquid, 1 tablespoon at a time, until desired consistency.