Dunkin Doughnuts Vanilla Frosting Filled Vanilla Frosting Filled Doughnuts
1 package. regular or quick-acting yeast
1/8 cup warm water (105-115 degrees)
3/4 cup lukewarm milk(scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2 1/2 cups all-purpose flour
FROSTING
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar
1 tbsp. milk
Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk
and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight,
refrigerated container.
Fills: 12 doughnuts
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of 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, approximately 50-60 minutes. Turn dough onto floured surface. Roll
dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on
floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into
hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain. When
cool, make small hole to insert vanilla frosting (recipe is on following
page) . Take a sharp narrow knife and carefully make a large cavity inside
of the doughnut to hold the frosting.
Fill the doughnuts generously with vanilla frosting and dust heavily with
powdered sugar.
Makes: 12 doughnuts