My Mom's Raised Doughnuts

These yeast-raised doughnuts are so light and fluffy, they're like a sweet and flavorful cloud. Spread with a simple vanilla glaze.

• Preparation Time: 60 mins
• Cooking Time: 15 mins
• Total Time: 1 hr 15 mins
• Calories: 207 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• 2 (.25 ounce) packages active dry yeast
• 4 cups sifted all-purpose flour
• 1 teaspoon white sugar
• 1 tablespoon warm water
• 1 cup confectioners' sugar, sifted
• 2 quarts vegetable oil for frying
• 0.5 teaspoon vanilla extract
• 0.25 cup white sugar
• 0.5 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
• 0.75 cup milk, lukewarm
• 0.33333334326744 cup vegetable shortening

Recipe Instructions

Step 1

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

Dissolve yeast and 1 teaspoon white sugar in 1/2 cup warm water in a small bowl. Let stand until it forms a creamy foam layer on top, 5 to 10 minutes.

Step 3

Heat milk and vegetable shortening in a small saucepan over medium-low heat until shortening melted and tiny bubbles appear around edges. Remove from heat.

Step 4

Place 1/4 cup white sugar and salt into the bowl of a stand mixer fitted with the paddle attachment; add milk mixture. Beat on low speed until sugar is just dissolved; let stand until warm.

Step 5

Beat in 1 cup flour, yeast mixture, and eggs on low speed until smooth. Gradually beat in remaining 3 cups flour until forms a soft dough.

Step 6

Continue beating dough on low speed until it pulls away from the sides of the bowl, 2 to 3 minutes.

Step 7

Turn out dough onto a well-floured work surface; knead until smooth and elastic, 2 to 3 minutes.

Step 8

Form dough into a ball; place into a large greased bowl and grease top of dough. Cover the bowl with waxed paper and let dough rise a warm place until doubled in volume, 1 to 1 1/2 hours.

Step 9

Punch down dough; roll out on a floured work surface until 1/2-inch thick. Cut out doughnuts with a 3 1/2-inch round doughnut cutter with a 1-inch center cutter. Let doughnuts rise on the work surface until very light and fluffy, 40 to 60 minutes.

Step 10

Gently pick up and carefully drop doughnuts into the hot oil in batches of 2 or 3; fry until light golden brown, flipping once, about 2 minutes. Repeat with remaining doughnuts.

Step 11

Transfer doughnuts to paper towels to drain.

Step 12

Combine 1 tablespoon warm water and vanilla extract in a bowl; stir in confectioners' sugar to make the glaze. Spread a thin layer of glaze over warm doughnuts.