Doughnuts :
1 pkg quick-rising yeast
1/8 c water, warm
3/4 c milk, lukewarm scalded then cooled
1/4 c sugar
1/2 t salt
1 egg
1/4 c shortening
2 1/2 c flour
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 c 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” 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 degrees F. 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 filling. Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners’ sugar.
Vanilla Filling :
1/4 c vegetable shortening
1/4 c butter
1/2 t clear vanilla extract
2 c sifted confectioners’ sugar
1 T evaporated milk
Cream butter and shortening, gradually add sugar 1/2 c at a time. Add milk and vanilla, beat until light and fluffy. Makes 12 servings.