Buttermilk Donuts
Source: rec.food.cooking/Rich Byrnes
Yields about 14 doughnuts

1 Tbsp. dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 Tbsp. shortening, melted
3 Tbsp. sugar
2 1/2-3 cup self-rising flour (if using all purpose flour, add 3 tsp. baking powder and 1 tsp. salt to recipe)
Vegetable oil
2 1/2 cup sifted powder sugar
1/4 cup milk

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add buttermilk, shortening, sugar and 1 1/2 cup flour; mix well. Add enough remaining flour to make a soft dough. Turn dough onto a floured surface and knead several times. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter. Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk. Heat 2-3 inches of oil to 375F. Drop in 4 or 5 doughnuts at a time. Cook about 2 minutes or until lightly golden in color, turning once. Drain well on paper towels. Combine powdered sugar with milk, stir until smooth. Dip each doughnut in glaze while still warm; allow excess glaze to drip off. Cool on wire rack or serve warm.