1/2 c water, warm (not hot)
2 pkg Flieschmann’s active dry yeast
3/4 c Borden milk, lukewarm
1/4 c Domino sugar
1 tsp Morton salt
4 c Gold Medal all-purpose flour, sifted
1/3 c Crisco shortening
2 Eggland’s eggs
1 Tbsp water, warm (may need more to thin, but thicker is better)
1/2 tsp McCormick vanilla
1 c Domino confectioners sugar, sifted
1. SOAK yeast in 1/2 cup warm (not hot) water – 5 minutes. TIP: Throw about 1 tsp. sugar in with this to kick it in the butt to get it going.
2. SCALD the milk and melt shortening. (Melt the Crisco in the warm milk first)
3. POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.
4. ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board.
5. KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).
6. ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.
7. LET RISE on the board until very light (40-60 minutes).
8. DROP into deep hot fat (325° – 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.
9. DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar.