YEAST RISEN DOUGHNUT

Scald 1 cup of milk and add:

1/4 cup sugar
1 tsp. salt
1/3 cup shortening (butter), softened

Cool to lukewarm. Dissolve 1 pkg. active dry yeast in 1/4 cup lukewarm water; stir and let sit for 10 minutes.

Combine the yeast mixture with the cooled milk mixture and add:

1 cup all purpose flour
2 eggs, lightly beaten
1 tsp. pure vanilla

Beat well; gradually add 2 1/2 cups flour, beating until smooth.

Cover bowl and let rise in a warm, draft-free place until doubled in size.

Roll dough out to a 1/2-inch thickness on a lightly floured work surface and cut using a doughnut cutter or two biscuit cutters dipped into flour before each cut. Let doughnuts rise for 30-60 minutes then fry in hot oil (365-375°F) until browned on both sides and cooked through. Remove from hot oil using a slotted spoon and drain on paper towels.

Dip in glaze while still warm (not hot). Drain on a wire rack with a cookie sheet below to catch drippings.

Glaze:

2 cups confectioners' sugar
1 tsp. pure vanilla
few drops milk

Add only enough milk to make glaze a good a good consistency for dipping the doughnuts. Add more sugar if glaze is too liquid, add more milk if glaze is too dry. Use a wooden spoon handle to hold the doughnuts while dipping. If desired, glazed can be drizzled over doughnut tops instead of dipping.