Yeast Doughnuts

Ingredients

• 1 1/2 cups all-purpose flour
• 2 packages active dry yeast
• 3/4 cup milk
• 1/3 cup sugar
• 1/4 cup shortening, margarine, or butter
• 1/2 teaspoon salt
• all-purpose flour (for adding)
• 2 eggs
• 1 1/2 to 2 cups all-purpose flour
• flour for kneading
• cooking oil for deep-fat frying
• Powdered Sugar Icing (see recipe, page 88)

Instructions

1. Combine 1 1/2 cups all-purpose flour and 2 packages active dry yeast. Heat and stir 3/4 cup milk; 1/3 cup sugar; 1/4 cup shortening, margarine, or butter; and 1/2 teaspoon salt till warm (120° to 130°) and shortening almost melts. Add to flour; add 2 eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high for 3 minutes. Using a spoon, stir in as much of 1 1/2 to 2 cups all-purpose flour as you can.
2. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball in a greased bowl; turn once. Cover; let rise in a warm place till double (45 to 60 minutes).
3. Punch down. Turn out onto a floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half to 1/2-inch thickness. Cut with a floured doughnut cutter. Reroll and cut trimmings. Cover; let rise till very light (45 to 60 minutes). Heat cooking oil for deep-fat frying to 365°. Carefully fry doughnuts, 2 or 3 at a time, about 2 minutes, turning once; drain. Glaze with Powdered Sugar Icing (see recipe, page 88).