My Mom's Raised Doughnuts

Ingredients

• 0.5 ounce active yeast dry
• 1 cup confectioners' sugar sifted
• 2  eggs 
• 4 cups flour all-purpose sifted
• 0.8 cup milk lukewarm
• 1 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 2 quarts vegetable oil for frying
• 0.3 cup vegetable shortening 
• 1 tablespoon warm water 
• 0.3 cup sugar white

Equipment

• bowl
• paper towels
• sauce pan
• stand mixer

Directions

1. Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
2. Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge.
3. Remove from heat.
4. Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl.
5. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
6. Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
7. Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
8. Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
9. Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
10. Punch down the dough and roll out on a floured work surface to 1/2 inch thick.
11. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center.
12. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
13. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
14. Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
15. Drain the doughnuts on paper towels to absorb oil.
16. In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze.
17. Spread a thin layer of glaze over the warm doughnuts.