Zutaten Für etwa 28-30 Stück
1. 2 Packages Yeast
2. 1/4 Cup Warm water (105-115 degrees)
3. 1-1/2 Cups Lukewarm milk (scalded Then cooled)
4. 1/2 Cup Sugar
5. 1 Teaspoon Salt
6. 2 Eggs
7. 1/3 Cup Shortening
8. 5 Cups All-purpose flour
9. Vegetable oil
Creamy Glaze
1. 1/3 Cup Butter
2. 2 Cups Powdered sugar
3. 1-1/2 Teaspoons Vanilla
4. 6 Tablespoons Hot water
Zubereitung
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.
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