McConkie Donuts

McConkie Donuts

Donuts:

2 T. yeast
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 t. salt
2 eggs
1/3 cup shortening
5-6 cups flour
Vegetable oil

Creamy Glaze:

1/3 cup butter
2 cups powdered sugar
1 1/2 t. vanilla
6 T hot water

In large bowl mix 4 cups of flour and yeast. In a sauce pan scald milk mix in shortening or butter and sugar and salt. In a different bowl beat eggs and slowly with beaters on add milk to flour mixture. Beat for 30 seconds. Slowly add 1 cup of flour until smooth and dough pulls away from the sides. Knead for 3 minutes. Let rest for 10 minutes. Roll until 3/4 inch thick. Cut into donuts. Cover and let raise in pans for 40-40 minutes or until they have doubled in size.

Heat Vegetable oil in deep fryer to 350. Slide donuts into hot oil with wide spatula. Turn donuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil; drain. Dip the donuts into creamy glaze set on rack to cool. Can dip in sprinkles or other toppings if desired.

Creamy Glaze:
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 T at a time, until desired consistancy.

yield: 2 dozen

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