Ingredients
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1 cup plus 3 Tbsp MilkNon-fat, 1% or whole
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2 1/4 tsp (1 pkg) Instant Yeast
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2 Tbsp Vegetable Shortening(Or crisco or lard)
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1 Large Egg
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1 tsp Vanilla Extract
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3/4 cup, divided Sugar
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1 tsp Salt
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4 cups All-Purpose Flour
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approx. 6 cups (for frying) Canola Oil
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2 Tbsp Cinnamon
Directions
Steps
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1
Done
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Activate the YeastWarm 1 cup of milk (not more than 110°/43°C, otherwise it will kill the yeast. Pour the milk into a mixing bowl, add the yeast and let sit for 10 minutes. |
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2
Done
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Add the egg, vegetable shortening, 1/4 cup sugar, salt and 2 cups of flour and beat on low until combined. Add the remaining flour and beat for another 2-3 minutes until the dough starts to pull away from the bowl. Oil another bowl, transfer the dough to the bowl, cover and let rise for 1 hour. |
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3
Done
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Make the Cinnamon and Sugar CoatingIn a large bowl, mix the 1/2 cup sugar with the cinnamon and set aside. |
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4
Done
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Form the DoughnutsSprinkle flour onto your work surface. Roll out the dough approx. ½ inch (1.25 cm) in thickness. Using a doughnut hole cutter or small round cookie cutter, cut out circles. Lightly cover and let rise again for about an hour. |
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5
Done
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Fry the Doughnut HolesHeat the oil over medium-high heat until it reaches 325°F (162°C). Fry the doughnut holes in batches, approx. 1 minute on each side until golden brown, flipping with a slotting spoon (do not crowd the fryer or pot, otherwise they will stick together and this will also lower the oil temperature and render greasy doughnuts). Transfer to a rack or a plate and let cool for 10 minutes. |
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6
Done
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Coat the Doughnut HolesToss the warm doughnut holes in the cinnamon and sugar coating and serve. |
