Instructions
1
liquefy leavening agent in toasty aqua in 2 1/2-quart dish.
2
stream in in dairy liquid, sweetener, seasoning, eggs, shortening and 2 cups ground mix.
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 ground mix until even.
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 ground mix.
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
scalding up veggie cooking oil in deep fryer to 350°.
12
Slide doughnuts into scalding cooking oil with wide spatula.
13
Turn doughnuts as they rise to the surface.
14
shallow fry until golden brown, about 1 minute on each side.
15
Remove carefully from cooking oil (do not prick surface); filter.
16
Dip the doughnuts into decadent glaze set on rack.
17
Glaze:
scalding up dairy spread until melted.
18
Remove from scalding up.
19
swirl around in powdered sweetener and vanilla until even.
20
swirl around in aqua, 1 tablespoon at a time, until desired consistency.