Evee’s Glazed Doughnuts

(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.)