- Shortening for frying
- 3 tbsp boiling water
- 3 tbsp milk
- 1 tsp dry, active yeast
- 2 cups minus 2 tbsp flour
- 1 pinch salt
- 1 egg
- 1 tbsp butter, room temperature
- 3 tbsp granulated sugar
- 2 cups confectioner’s sugar
- 1 ½ tsp vanilla
- ⅓ cup butter
- 3 to 4 tbsp hot water (use a little at a time to get desired consistency)
Using a large measuring cup, combine the milk and the boiling water. Dissolve 1 tsp granulated sugar in the water and then add the yeast. Stir very gently.
Set in a warm area to activate the yeast. When it foams, it is activated
In a large mixing bowl, combine the flour, remaining sugar, and salt.
Cut in the butter using a pastry cutter until it resembles crumbs
Beat the egg well, add to the bowl along with the yeast mixture
Combine until you get a smooth dough, this will be about 5 minutes of mixing
On a lightly floured surface, place the dough and begin kneading for 5 to 10 minutes.
The dough should feel kind of springy and will have little bubbles that form under the surface
Place the dough back into the bowl and cover with a cloth. Let rise until it is double in size. This will take an hour
Return the dough to the floured surface and cut into 4 pieces. Roll the dough out until it is ½ inch thick.
Using a doughnut cutter, cut out doughnuts and place on a parchment lined sheet. Once you remove the doughnut hole, place that on a separate plate
Cover the cut out doughnuts with a cloth, to allow them to rise, while you are melting and heating the shortening
Gently place each doughnut ring into the oil and fry until brown, flip and fry the second side.
Remove from the oil and set on a rack to be glazed
Repeat the frying process with the doughnut holes
Mix the ingredients for the glaze and gently pour over the warm doughnuts.
This must be done while still warm to get the crispy, glass-like effect to the glaze.