2 Packages Yeast 1/4 Cup Warm water (105-115 degrees) 1-1/2 Cups Lukewarm milk (scalded Then cooled) 1/2 Cup Sugar 1 Teaspoon Salt 2 Eggs 1/3 Cup Shortening 5 Cups All-purpose flour Vegetable oil Creamy Glaze: 1/3 Cup Butter 2 Cups Powdered sugar 1-1/2 Teaspoons Vanilla 6 Tablespoons Hot water
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired. http://chompoo-kitchen.pantown.com/ครัวชมพู่