International Bread & Baking recipe from the Wikibooks Cookbook.
{| class="wikitable" style="background: none;color:inherit;"
!Ingredient
!Count
!Volume
!Weight
!Baker's % (optional)
|-
| colspan="5" style="text-align: center; background: #f5f5f5;" |Dough
|-
|Active dry yeast
|2 envelopes
|
|14.4 g
|2.3%
|-
|Warm water (105–115 °F)
|
|¼ cup
|59.25 g
|9.5%
|-
|Lukewarm milk
|
|1 ½ cups
|366 g
|59%
|-
|White sugar
|
|½ cup
|100 g
|16%
|-
|Salt
|
|1 teaspoon
|6 g
|0.96%
|-
|Eggs
|2 ea.
|
|100 g
|16%
|-
|Shortening
|
|⅓ cup
|68.33 g
|11%
|-
|All-purpose flour
|
|5 cups
|625 g
|100%
|-
|Total
|n/a
|n/a
|1339 g
|214%
|-
| colspan="5" style="text-align: center; background: #f5f5f5;" |Frying
|-
|Vegetable oil for frying
|
|1 quart
|872 g
|
|-
| colspan="5" style="text-align: center; background: #f5f5f5;" |Glaze
|-
|Butter
|
|⅓ cup
|75.66 g
|31.52%
|-
|Confectioner's sugar
|
|2 cups
|240 g
|100%
|-
|Vanilla
|
|1 ½ teaspoons
|6.3 g
|2.63%
|-
|Hot water
|
|4 tablespoons
|14.81 g
|6.17%
|-
|Total
|n/a
|n/a
|336.77
|140.32%
|}
Scald milk by bringing it to at least then cool it to less than . Sprinkle the yeast over the warm water, and let it sit for 5 minutes. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour ½ cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes. Place the dough into a greased bowl, and cover. Set in a warm place to rise until doubled. Dough is ready if upon touching, indention remains. Turn the dough out onto a floured surface, and gently roll out to ½ inch thickness. Cut with a floured doughnut cutter. Cover doughnuts loosely with a cloth. Let sit out to rise again until doubled. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery. Set it aside then. Heat oil in a deep-fryer or large heavy skillet to 350 °F (175 °C). Slide doughnuts into the hot oil using a spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, and drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.