Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Trademarked_Name_1 Doughnuts




Source of Recipe


Ezine


List of Ingredients




2 Packages Yeast
1/4 C Warm water (105-115
Degrees)
1-1/2 C lukewarm Milk (scalded then cooled)
1/2 C Sugar
1 t Salt
2 Eggs
1/3 C Shortening
5 C All-purpose Flour
Vegetable Oil
Creamy Glaze:
1/3 C Butter
2 C Powdered Sugar
1-1/2 t Vanilla
6 T Hot Water


Recipe



Dissolve yeast in warm water in 2 1/2-qt bowl. Add milk, salt, eggs, shortening and 2 C 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.

Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 T at a time, until desired consistency.

Chocolate glaze: 1/3 C butter 2 C powdered sugar 1 1/2 t vanilla 4-6 T hot water 4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.
Servings: 4