Directions: |
Directions:Dough
To a mixing bowl of a stand mixer add warm water, yeast, and 1tsp sugar. Whisk together and let sit for 5 minutes to allow yeast to activate and appear foamy.
To the yeast mixture add 1/2 cup sugar, milk, eggs, shortening, salt and 2 cups flour. Using a dough hook mix ingredients together on a low speed just long enough to incorporate flour.
With the mixer on medium speed add 3 cups of flour 1/2 cup at a time, Dough should start pulling away from bowl. To knead the dough, keep mixer on medium speed with the dough hook for 5 minutes until smooth dough ball forms. (add additional flour if dough is still sticky). Dough should feel elastic and bounce back when touched.
Coat the inside of a large mixing bowl with a light coating of oil . Place dough in bowl and cover bowl with plastic wrap. Place in warm spot for about an hour, until double in size.
Remove warp and punch dough down a few times to release air. Place dough on floured surface . Using a rolling pin roll out dough to 1/4 or 1/2 inch thick. Cut out 3 or 4 inch circles using a cutter. Place circles of dough onto a parchment lined baking sheet. Leave 1 inch between circles. Once all circles are cut out cover sheet with a dowel and allow to rise for 20 minutes
Cream Filling
In a sauce pan over medium heat add sugar and water. Stir until the sugar is dissolved and boiling. Turn off heat and let sugar water cool completely.
When sugar is cool, place into a large mixing bowl. Add vegetable oil and vanilla. Blend well. Add in butter and shortening. Using an electric hand mixer beat until smooth, scraping down the sides along the way. Start beating in the powdered sugar 1/2 cup at a time until filling is thick and fluffy.
Making donut
in a large pot heat 4 - 5 cups of oil to 350 degrees, medium high heat
Carefully place donuts a few at a time into the hot oil and cook for 2 - 3 minutes per side until golden brown.
Remove donuts and allow to drain. Allow to completely to cool before filling with cream
Filling a piping bag with cream filling. Using a narrow straw or chop stick, poke a hole into the cooled donut about 3/4 of the way through the donut. Insert the tip of the piping bag 1/2 way through the donut, through the hole and squeeze filling in, keep squeezing as you bring piping bag back out of donut.
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