3 cups (15 oz) unbleached all purpose flour
6 Tbl (2 2/3 oz) sugar
2 1/4 tsp rapid rise yeast
1/2 tsp salt
2 large eggs, room temperature
2/3 cup whole milk, room temperature
6 tablespoons softened butter
6 cups vegetable shortening
Mix flour, sugar, yeast, and salt in stand mixer until combined, add eggs and milk and mix until a ball of dough forms. Add butter 1 tablespoon at a time. Add up to 1/4 cup additional flour as needed until dough forms a smooth ball. Place in a greased bowl, cover, and let rise 2 to 2 1/2 hours.
Roll out the dough 1/2 inch thick and cut into 16 3-inch doughnuts. Place doughnuts and holes on a cookie sheet, cover, and let rise 35-40 minutes.
Heat shortening in a large dutch oven to 375 degrees. Fry doughnuts in batches, 45-60 seconds per side, 30 seconds per side for holes. Remove to a paper towel lined rack. Dust with powdered sugar.
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