1 package 2 1/4 tsp yeast
1 1/2 teaspoons sugar
3/4 cup warm water (100 to 110 degrees)
1/2 teaspoon salt
1 egg yolk
1 tablespoon fat-free milk
1/4 teaspoon vanilla extract
Glaze
1 3/4 cups plus 2 tblsp powdered sugar
1/4 cup boiling water
pinch salt
6-10 cups vegetable shortening for frying
Dissolve yeast and sugar in warm water. let solution stand for 5 minutes
or until it becomes foamy on top. Make sure the water isn't too hot, or
you may kill the yeast.
Combine flour and salt in large bowl with an electric mixer. Add yeast
solution, egg yolk, milk, and vanilla and mix well with electric mixer for
30 seconds or just until all ingredients are combined.
Form dough into a ball, then let it sit in a bowl, covered, in a warm
place for approximately one hour, or until the dough doubles in size.
Gently roll out the dough until it's about 1/2 inch thick on a floured
surface. Use a well-floured 3-inch biscuit cutter to cut out circles of
dough. Then use a well-floured lid from a plastic soda bottle to cut the
holes. You can also use a 3 inch doughnut cutter. Arrange the doughnuts
on a couple of lightly floured cookie sheets, cover them with plastic
wrap, and let them sit for one hour in a warm place. After about an hour,
the doughnuts should have doubled in size.
While the doughnuts res, make the glaze by combining powdered sugar,
boiling water and salt. Whisk glaze until smooth, then cover with plastic
wrap.
As doughnuts rise, heat vegetable shortening in a fryer to 375 degrees.
When doughnuts have doubled in size, transfer to the shortening. lift
gently. Fry 1 1/2 to 2 minutes per side.
After a minute or so after cooking, spoon glaze over the tope of each
doughnut.
Yield:
"10 "
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Per Serving (excluding unknown items): 87 Calories; 5g Fat (54.5% calories
from fat); 3g Protein; 7g Carbohydrate; 0g Dietary Fiber; 213mg
Cholesterol; 1075mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 1/2 Other
Carbohydrates.
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