HOW TO PREPARE YEAST DOUGHNUTS

3 to 3 1/2 cups all-purpose flour, divided use
2 packages active dry yeast
3/4 cup milk
1/3 cup sugar
1/4 cup shortening
1 teaspoon salt
2 eggs
cooking oil or shortening (for deep-fat frying)
granulated sugar or glaze (optional, recipe follows)

Combine 1 1/2 cups of the flour and the yeast. Set aside.

Heat together milk, sugar, shortening and salt just till warm (115 to 120 degrees F), stirring constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough. Continue kneading till smooth and elastic (5 to 8 minutes). Shape into a ball. Place in greased bowl, turning once. Cover; let rise till double (45 to 60 minutes).

Punch dough down; turn out onto a lightly floured surface. Divide in half; let rest 10 minutes.

On lightly floured surface, roll out each half of dough to 1/2-inch thickness. Keep dough soft by using as little flour as possible during rolling.

Cut doughnuts with a floured doughnut cutter, pressing straight down. Cover doughnuts with a towel and let rise till very light (30 to 45 minutes). During this time, the doughnuts should double in size.

Fill saucepan or deep-fat fryer one-third to half full of cooking oil or shortening. Heat till deep-fat thermometer registers 375 degrees F, or till a bread cube dropped into the hot fat is lightly browned within one minute.

Gently lower doughnuts into hot fat. Use a metal spatula to avoid spattering. After about 1 minute, when doughnut is golden, turn and fry second side about 1 minute more or till golden. When doughnuts are done, remove and drain on paper toweling.

If desired, carefully dip warm doughnuts into glaze or roll in granulated sugar.

GLAZE (optional):

2 cups sifted powdered sugar
1/4 cup milk
1 teaspoon vanilla

Combine ingredients for the glaze; stir till well-blended.

VARIATION:

BISMARKS:
A doughnut with a jelly center Instead of a hole often is called a Bismark.

To make Bismarck's, prepare doughnut dough as directed. Roll out to 1/4-inch thickness and cut with a round 2 1/2-inch floured cookie cutter (no hole in center). Let rise, fry, and drain as directed.

With a sharp knife, cut a slit in the side of each cooked Bismark. Using a spoon, fill center with 2 teaspoons jam or jelly.

Source: Better Homes and Gardens Complete Step-by-Step Cookbook, 1979