Raised Glazed Doughnuts

Submitted by ransomedbyfire

"I just found this recipe on http://erincooks.com/2008/12/29/raised-doughnuts/comment-page-1/. I haven't tried it yet, but the pictures look really good. I plan to try it when I can get all the ingredients together."

 

• Ready In: 2hrs 15mins
• Ingredients: 11
• Yields: 4 dozen
• Serves: 24-48

ingredients

• DOUGH

• 5 cups all-purpose flour
• 1⁄2 cup sugar
• 1 teaspoon salt
• 1⁄2 ounce active dry yeast (2 packages)
• 1 3⁄4 cups warm milk (120-130deg F)
• 1⁄3 cup shortening
• 2 eggs
• vegetable oil (for frying)

• GLAZE

• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 4 -6 tablespoons milk

directions

1. FOR BREAD MACHINE:.
2. Place all ingredients into bread machine and press "dough".
3. Dough will rise very high and push up top of the machine. Do not be alarmed.
4. BY HAND:.
5. Mix 2 cups flour,1/2 cup sugar, salt, and yeast in a large bowl.
6. Add milk, shortening, and eggs.
7. Beat on low for one minute, scraping bowl frequently.
8. Beat on medium for one minute, scraping bowl frequently.
9. Stir in remaining flour until smooth.
10. Cover and let rise in a warm place for 50-60 minutes or until double.
11. (Dough is ready if indentations remain when touched.).
12. Turn dough onto generously floured surface.
13. Roll around lightly to coat with flour.
14. Flatten dough with hands or rolling pin to 1/2 inch thickness.
15. Cut with floured doughnut cutter.
16. Push scraps together and gently knead 2 or 3 times.
17. Flatten dough to 1/2-inch thickness.
18. Cut with floured doughnut cutter.
19. Cover doughnutes and let rise 30-40 minutes or until double.
20. Heat oil 1 1/2-2 inches deep in Dutch oven to 350°F.
21. Slide doughnuts into hot oil with wide spatula.
22. Fry about 1 minute on each side or until golden brown.
23. Remove carefully from oil. (Do not prick surface.).
24. Drain on paper towels.
25. Roll or shake in sugar, or dip the tops of doughnuts in glaze.
26. TO MAKE GLAZE:.
27. Combine all glaze ingredients in a bowl with a fork.
28. If the glaze is too thin, add more confectioners' sugar.
29. If it is too thick, add more milk.