Dunken Doughnuts Vanilla Filled Doughnuts
1 package regular or quick-acting yeast
1/8 cup warm water (105 to 115 degrees F)
2/4 cup lukewarm milk (scalded then cooled)
3/4 cup granulated sugar
4/2 teaspoon salt 1 egg
5/6 cup shortening 2 1/2 cups all-purpose flour
Vanilla Filling
6/4 cup solid vegetable shortening
7/4 cup butter or margarine
8/2 teaspoon clear vanilla extract 2 cups sifted
confectioners' sugar 1 tablespoon milk
Dissolve yeast in warm water in mixing bowl. Add milk,
sugar, salt, egg, shortening and 1 cup of flour. Beat on low
speed scraping bowl constantly, 30 seconds. Beat on medium
speed, scraping bowl occasionally, 2 minutes. Stir in
remaining flour until smooth. Cover and let rise in warm
place until double, approximately 50-60 minutes. Turn dough
onto floured surface. Roll dough 1/2-inch thick. Cut with
round cookie cutter. Cover and let rise on floured baking
sheets until double, 30-40 minutes. Heat vegetable oil in
deep fryer or Dutch oven to 350 degrees F. Slide doughnuts
into hot oil. Turn doughnuts as they turn golden brown,
about one minute on each side. Remove carefully from oil (do
not [censored] surfaces) and drain. When cool, make small hole to
insert vanilla filling (recipe follows) . Take a sharp
narrow knife and carefully make a large cavity inside of the
doughnut to hold the filling. Fill the doughnuts generously
and dust heavily with confectioners' sugar.
Vanilla Filling:
Cream butter and shortening, gradually add sugar 1/2 cup at
a time. Add milk and vanilla, beat until light and fluffy.
Will keep for 2 weeks in airtight, refrigerated container.
Fills: 12 doughnuts Servings: 12
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