Buttermilk Doughnuts Donuts

I got this recipe when I was a teenager and have been making it ever since. Anytime my nephews and nieces spend the night, they request these. They take some time but they sure are worth it!

• Ready In: 2 hrs
• Yields: 14 doughnuts

Ingredients

• 1  tablespoon dry active yeast
• 1⁄2 cup warm water
• 1⁄2 cup buttermilk
• 3  tablespoons shortening, melted (DO NOT use oil)
• 3  tablespoons sugar
• 2 1⁄2-3  cups flour
• 3  teaspoons baking powder
• 1  teaspoon salt
•  vegetable oil
• 2 1⁄2 cups  sifted powdered sugar
• 1⁄4 cup milk

Directions

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
3. Add enough remaining flour to make a soft dough.
4. Turn dough onto a floured surface and knead several times.
5. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
6. Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
7. Heat 2-3 inches of oil to 375°F.
8. (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
9. Cook about 2 minutes or until lightly golden in color, turning once.
10. Drain well on paper towels.
11. Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
12. Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
13. Cool on wire rack or serve warm.