My favorite doughnut ! Crispy and Creamy

Ingredients :

• 2 (.25 ounce) envelopes active dry yeast
• ¼ cup warm water (105 to 115 degrees)
• 1 ½ cups lukewarm milk
• ½ cup white sugar

• 1 teaspoon salt
• 2 eggs
• ⅓ cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• ⅓ cup butter
• 2 cups confectioners’ sugar
• 1 ½ teaspoons vanilla
• 4 tablespoons hot water or as needed

Directions :

• Step 1

  Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

• Step 2

  In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
• Step 3

  Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

• Step 4

  Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

• Step 5

  Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.