Tags: American, Dessert, Breakfast, Vegetarian
3.5 grams yeast
30 grams warm water
169 grams lukewarm milk
50 grams sugar
3 grams salt
1 egg
32 grams shortening
300 grams flour
38 grams butter
115 grams powdered sugar
3 grams vanilla
30 grams hot water
Activate yeast.
In large bowl, mix together activated yeast, milk, sugar, salt, eggs, shortening, and 1 cup of the flour.
Mix for a few minutes at low speed.
Beat in remaining flour half cup at a time, until dough no longer sticks to the bowl.
Knead by hand for 5 minutes until smooth and elastic.
Prove until doubled, about an hour.
Gently roll out to half inch thickness. Shape as desired.
Cover with cloth and prove again until doubled, about 40 minutes.
Heat oil to 350 F.
Slide doughnuts into hot oil using a wide spatula.
Turn over as they rise to the surface. Fry each side until golden brown.
Drain and cool on wire rack.
Melt the butter in a saucepan, incorporate sifted powdered sugar and vanilla.
Dip doughnuts in glaze while still warm.