1 pkg. 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

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
Makes: 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 while scraping bowl for 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, about 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.
Take a sharp 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.

Cream butter and shortening, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy.