Raised Doughnuts

3½ to 4½ cups flour
¾ cup sugar
2 pkgs. active dry yeast
1 tsp. salt
1 cup milk
¼ cup vegetable shortening
2 eggs, slightly beaten

Mix 2 cups flour, ¼ cup sugar, yeast and salt in large bowl. Set aside.

Combine milk and shortening in small saucepan. Cool over moderate heat
until very warm. Add to flour mixture. Add eggs. Beat 1 minutes scraping
bowl constantly. Beat 3 minutes. Stir in enough remaining flour to make
soft dough.

Knead dough on lightly floured surface 5 to 8 minutes, or until smooth and
elastic, adding additional flour as necessary (dough will be slightly
thick). Place in lightly oiled medium mixing bowl. Turn dough over to coat
both sides with oil. Cover; let rise in warm place 40 to 50 minutes or
until doubled.

Oil baking sheet. Set aside. Punch down dough. Place on lighly floured
surface. Divide dough in half. Roll each half to ½” thickness. Cut into
2½” rounds with doughnut cutter. Place doughnuts and holes on prepared
baking sheet. Cover; let rise in warm place about 30 minutes, or until doubled.

Heat 2 to 3” oil in deep-fryer or large saucepan to 375°. Fry 2 or 3 doughnuts
at a time, 1 to 1½ minutes, or until golden brown, turning over
once. To fry holes, place several at a time in hot oil. Fry 45 to 60 seconds,
or until golden brown turning over occasionally. Drain on paper towels.
Place remaining ½ cup sugar in large plastic food storage bag. Add a
few doughnuts and holes at a time, shake to coat.

1½ dozen doughnuts and 1½ dozen holes

VARIATION:
Glazed Raised Doughnuts

Follow recipe above, expect reduce sugar to ¼ cup and do not shake doughnuts in sugar.

Before frying doughnuts; combine 1 cup confectioners sugar, 2 tbsp. milk,
1 tbsp. honey and 1 tsp. lemon or orange peel in small mixing bowl. Beat untit smooth.

After frying, dip one side of warm doughnuts in glaze. Cool doughnuts, glazed side up on wire rack over waxed paper.