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Ingredients
  • subheading: Donuts:
  • 3 (¼ ounce / 7g) packages yeast (¾ oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
  • 2 ¾ cup (120ml) water (105 to 115F / 40 to 46C)
  •  
  • 2 ¼ cup (530ml) milk, scalded and cooled
  • ¾ cup (169g) sugar
  • 1 ½ teaspoons salt
  • 3 eggs
  • ½ cup (113g) shortening
  • 7 ½ cups (940g) all-purpose flour
  • canola oil for frying
  • subheading: Glaze:
  • 3 cups (375g) powdered sugar
  • 2 ¼ teaspoons vanilla
  • 6 to 9 tablespoons (90 to 135ml) water
  • subheading: Special Tools:
  • Mixer - I love my Kitchenaid stand mixer, but a hand mixer will work as well
  • Donut Cutter
  • Candy/Deep Fry Thermometer
  • Cooling rack
Steps
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