Doughnuts:
2 packages active dry yeast
1/2 cup warm water
1/2 cup scalded milk
1/3 cup shortening
1/3 cup granulated sugar
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
2 eggs
Glaze:
2 cups sifted confectioners' sugar
3 tablespoons water
1/2 teaspoon vanilla extract
Soften yeast in 110 degree F warm water.
Combine milk, shortening, sugar and salt, then cool to lukewarm.
Add one cup of flour and beat well. Beat in softened yeast and
eggs. Add enough of remaining flour to make a moderately soft
dough. Mix well. Place in a greased bowl and turn to grease the surface. Cover
and chill for 3 hours or overnight.
Turn onto slightly floured surface and roll to 1/3-inch thick.
Cut with floured doughnut cutter. Let rise for 30-40 minutes
until very light. While dough is rising, combine all ingredients
of the glaze in a bowl and set aside.
Fry in 375 degrees F deep hot fat for 2 minutes or until brown,
turning once. Drain on paper towels and dip them into the glazing
bowl while warm.