Ingredients for doughnuts:
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
I used instant yeast instead of active dry yeast. Please go to All Recipes to view their directions on using Active Dry Yeast. I'll proceed with my directions for instant yeast.
Grab your standing mixture bowl and add in the instant yeast, the sugar, salt, shortening, 3 cups of flour, the lukewarm milk, warm water, and eggs. Beat at low speed and gradually add in 1/2 cup at a time the remaining flour. Beat for 5 minutes at medium speed until the dough starts flapping away from the bowl or until the dough is smooth and not very sticky. Take a large bowl, lightly oil it, and place the dough in the bowl. Cover with plastic wrap and set in a warm enclosed place. I use my oven for this and set the temperature to around 100 degrees. Let rise for an hour or two until doubled in size. Remove the dough from the oven and punch it down with your fist. Pour it onto a floured surface and roll out to about 1/2 thickness. Using a doughnut cutter cut out the dough and set on a cookie sheet lined with parchment paper. You will probably have to use 2 to 3 cookie sheets. Let rise in the oven for 45 minutes. While the dough is almost finished rising take out a heavy pot and add in about a quart of vegetable oil. Using a dessert thermometer make sure the temperature reaches about 360 degrees and then add in 4 doughnuts at a time. Cook on both sides until it reaches a golden color. Use a wide spatula to remove doughnuts from the oil and set on a wired rack. Dip the doughnuts into your glaze and set back on the wired rack.
Honey Sugar Glaze:
150 grams (1 1/2 cups) powdered sugar, sifted
1 tablespoon honey (I'm using orange blossom)
3-4 tablespoons milk or water
Take a medium sized bowl; and mix the powdered sugar, honey, and milk.
Chocolate Honey Glaze:
30g butter (2 tbsp butter)
1/4 cup (90g) honey
1 tsp vanilla extract
110g dark chocolate (I used milk chocolate)
In a small saucepan, cook the butter, honey, vanilla, and chocolate over low heat until melted.
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