Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1/2 cup warm 2% milk (110° to 115°)1/2 cup sugar1/2 cup shortening2 large eggs1 teaspoon salt4-1/2 to 5 cups all-purpose flourOil for deep-fat fryingTOPPINGS:1-1/4 cups confectioners’ sugar4 to 6 tablespoons waterColored sprinkles and/or assorted breakfast cereals
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place cutouts on greased baking sheets. Cover and let rise until doubled, about 1 hour.
In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
In a shallow bowl, combine confectioners’ sugar and water until smooth. Dip warm doughnuts in glaze; decorate as desired with sprinkles and/or cereals.
