1/4 cup warm water
1 1/2 Cups luke warm milk
1/2 Cup Sugar
1 Teaspoon Salt
2 Eggs (or equivelent if using a replacer)
1/3 Cup shortning
5 Cups all purpose flour
- Sprinkle yeast over warm water and let proof for about 5 minutes. Mix together the Yeast, Water, Milk, Sugar, Salt, Eggs*, Shortning, and 2 cups of the flour. Mix until creamy and add the reast of the flour. Kneed dough until a smooth texture apprars.
- Roll out the dough on a lightly floured surface, until about 1/2 inch thick. Using a round doughnut cutter (I use a small bowl because I do not have a round cutter) cut out the doughnuts , (then I also cut out holes using a medicine cup that came with a bottle of cough syrup) place on a baking sheet to rise. Cover with a kitchen towl and let them rise for about 30-40 minutes, until puffy.
- Preheat a pan of oil on a medium heat. (about 350 degrees if you have a therometer, which I do not) Doughnts float so they need to be turned to cook evenly. Cook on each side about 30 seconds. Dip them in a pan of glaze, or simply a bowl of sugar to coat them, and place them back on the sheet to cool.