(by Jenny Tallent and Hannah McKee)
2 packages active dry yeast (1 package equals 2 1/4 t.)
1/4 c. lukewarm water
1/2 - 1 c. sugar
2 t. salt
1 c. Crisco shortening, plus additional for frying
2 c. hot milk
4 - 5 c. flour
4 eggs
Soften yeast in water for 5 minutes, then stir.
Place sugar, salt, and shortening in bowl.
Add hot milk and stir.
Mash shortening against side of bowl until it forms small lumps.
Cool until lukewarm.
Stir in 2 c. flour to make thick batter.
Beat until smooth (about 100 strokes).
Add yeast mixture and eggs, stirring until blended.
Stir in 2 more c. flour, adding more if needed to make a dough that doesn’t stick.
Turn dough on lightly floured board and knead for 2 minutes until dough is free and elastic.
Place dough in a greased bowl, grease surface of dough, cover with cloth, and let rise
for 1 1/2 hours.
Punch dough down and roll out on lightly floured board to 1/2 in. thickness.
Cut with doughnut cutters.
Let rise uncovered for 30 minutes.
In a deep fryer or pot, place enough Crisco to make 2 – 3 inches, and heat to 365 F.
Fry doughnuts and doughnut holes, a few at a time, on one side for 3 minutes.
When doughnuts rise to the surface, turn them over.
When golden brown on both sides, remove from fryer and drain on paper towels.
Let cool on a wire rack before dipping in vanilla glaze.
Vanilla Glaze
2 c. confectioners’ sugar
3 -4 T. water
2 T. butter, softened
1 t. vanilla extract
Blend together, making mixture thin enough so that doughnuts can be dipped.
(Read Borders and Boundaries, the story that accompanies this recipe.)