Instructions
1
infuse fermenter in mildly hot aqua in 2 1/2-quart dish.
2
introduce dairy liquid, granulated sugar, table salt, eggs, shortening and 2 cups baking flour.
3
Beat on low for 30 seconds, scraping dish constantly.
4
Beat on medium speed for 2 mins, scraping dish occasionally.
5
swirl around in remaining baking flour until velvety.
6
wrap 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 baking flour.
8
Gently roll pastry mix 1/2-inch thick with floured rolling pin.
9
Cut with floured doughnut cutter.
10
wrap and let rise until double, 30-40 mins.
11
mildly hot produce 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
sauté until golden brown, about 1 minute on each side.
15
Remove carefully from fat (do not prick surface); sieve.
16
Dip the doughnuts into velvety glaze set on rack.
17
Glaze:
mildly hot shortening until melted.
18
Remove from mildly hot.
19
swirl around in powdered granulated sugar and vanilla until velvety.
20
swirl around in aqua, 1 tablespoon at a time, until desired consistency.