from Worldwide Ward Cookbook
2 TBS. yeast
1/4 cup warm water
1-1/2 cup lukewarm milk
1/2 cup sugar
1 tsp. salt
1/3 cup shortening
5 cups flour
vegetable oil for frying
1. Dissolve yeast in water. Add milk, sugar, salt, eggs, shortening, and 2 cups flour. Beat on low scraping the bowl, for 30 seconds. Then beat on medium for 2 minutes, scraping bowl occasionally.
2. Stir in remaining 3 cups flour until smooth.
3. Cover and let rise in warm place until doubled (50-60 minutes; dough is ready when indent remains).
4. Turn onto floured surface. With a floured rolling pin, gently roll dough to 1/2 inch thick. Cut with floured donut cutter and place on greased baking sheets, leaving plenty of room for donuts to rise. Sides must not touch. You can reroll dough after cutting out to get all made into donuts.
5. Cover and let rise until doubled (30-40 minutes).
6. Using the end of a wooden spoon or a wide spatula, slide donuts into 350℉ hot oil; turn as they rise to the surface. Fry until just golden (1 minute each side). Carefully remove and drain.
7. Dip in creamy glaze (recipe follows), cool on rack, and glaze again.
Yield about 30
1/3 cup butter
2 cups powdered sugar
1-1/2 tsp. vanilla
4-6 TBS. hot water
1. Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth.
2. Stir in water 1 TBS at a time, until desired consistency is reached.
Note: For chocolate glaze, melt 4 oz. milk chocolate or semi-sweet chocolate chips with butter and continue with glaze recipe.