Raised Doughnuts
Source: Betty Crocker
Makes: 2 Dozen

3/4 cup milk, warm
1/4 cup sugar
1 tsp salt
1 pkg yeast
1/4 cup water
1 egg
1/4 cup soft shortening
3 1/2 cup flour

Soak yeast in water and set aside (5min). Mix together milk, sugar and salt. Add yeast. Stir in remaining ingredients. When the dough begins to leave the sides of the bowl, turn it out on to a lightly floured board to knead. Knead dough until it is smooth, elastic and doesn't stick to the board. Place in greased bowl turning once to have the greased side up. Cover with a damp cloth and let rise in warm, draft free spot until double in size (1-2 hours). Punch fist into center of dough. Pull edges into center and turn completely over in bowl. Let rise again until almost double (30-45 min). Roll out dough 1/3-inch thick. Cut with floured 3-inches doughnut cutter. Let rise on board until very light (30-45 min). Leave uncovered so that a crust will develop on the dough. Drop into hot deep fat (375F) Drain on absorbent paper. For sugared doughnuts, place in bag with granulated sugar and shake.