Ingredients
2¼tspactive dry yeast
½cupwarm water,110 degrees F
¼cupgranulated sugar,divided
¼cupevaporated milk,warmed to 110 degrees F
½tspsalt
¼cupvegetable shortening,at room temperature
1largeegg
1eggyolk
½tspvanilla extract
2½cupsall-purpose flour,then more as needed, scooped and leveled
4cupsvegetable shortening,for frying
2tbspunsalted butter,melted
1⅓cupspowdered sugar
1pinchsalt
2tspevaporated milk
½tspvanilla extract
4tsphot water
Preparation
In the bowl of an electric stand mixer, whisk together yeast, warm water, and ½ teaspoon of the sugar. Let rest for 5 to 10 minutes.
Add in evaporated milk, remaining granulated sugar, salt, ¼ cup of shortening, egg, egg yolk, and vanilla.
Add half of the flour and set mixer with the whisk attachment and blend until smooth.
Switch mixer to hook attachment, slowly add remaining flour, and knead on low speed for about 4 to 5 minutes until smooth and elastic adding additional flour as needed.
Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for about 1½ hours until double in size.
Punch dough down and roll into an even layer onto a floured surface to slightly less than ½-inch thickness.
Cut into doughnut shapes using a doughnut cutter or two round circle cutters (one large and one small for holes). Cover and let rise for about 30 to 40 minutes until doubled.
Heat shortening in a cast iron dutch oven to 360 degrees F.
Meanwhile, prepare the glaze by mixing together all of the glaze ingredients in a shallow dish. Make sure the mixture is not too runny.
Carefully transfer doughnuts to oil and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown.
Transfer to a wire rack and allow to cool for 1 to 2 minutes then dip the top half in glaze while still warm and return to wire rack and allow the glaze to set at room temperature.
Best served warm. Once cool reheat in the microwave for 5 to 10 seconds if desired.
