Yeast Donuts and Donut Holes

INGREDIENTS
For the Donuts:
1 package Yeast
2 Tbsp plus 2 tsp Water (110 degrees)
¾ cup Milk, room temperature
¼ cup Sugar
1/2 tsp Salt
1 Egg
2 1/2 Tbsp Shortening
2 1/2 cups AP Flour
Vegetable Oil for Frying

For the Glaze:
¼ cup Butter, melted
1 ½ cups Confectioners Sugar
1 tsp Pure Vanilla Extract
5 Tbsp Evaporated Milk








METHOD
For the doughnuts:
In the bowl of your electric mixer add the yeast and warm water.
Mix it with a spoon and let it rest for about 5 minutes.
Add in the room temperature milk, sugar, salt, egg and shortening.
Mix to combine.
Stop mixer and add in the flour.
Beat on low for about 2 minutes, scraping the sides of the bowl, as needed.
Cover dough and let rise until double, about 45 minutes.
Once the dough has risen, turn onto a floured surface and lightly coat with flour.
Roll the dough gently till it’s about ½ and inch thick.
Cut doughnuts out with a doughnut cutter (if you have one) and place on a lightly floured baking sheet.

I don’t have a doughnut cutter so I used a wide brimmed drinking glass and a shot-glass to make the center hole… and it worked out perfectly!
After you’ve used all the dough and have your doughnuts and holes, cover them and let them rise for a half an hour. They should puff up.
While the doughnuts are rising you can make the glaze.

For the glaze:
Melt the butter.
Stir in the confectioners sugar and vanilla, mixing until smooth.
Add in the evaporated milk until the desired consistency is reached.

Frying the Donuts:
Place vegetable oil (at least 3 inches deep) in a deep pan.Frying a donut
Heat the oil to about 350 degrees.
Carefully place donuts in the oil (I did 2 at a time).
Cook for about 1 minute per side or less, until they are light golden.
Remove from oil and place on rack with paper towels underneath.
Once you have fried all the donuts and donut holes, dip each one in glaze and place back on the rack to set.
They’re best when warm!

****You can even add fillings to the donut holes by adding whipped cream, jellies or jams into a piping bag with a whole tip, poking it inside the donut hole and filling.