Dunkins Donuts Vanilla Filled Doughnuts

 

Donuts

1 package regular or quick-acting yeast

1/8 cup warm water (105 to 115 degrees F)

3/4 cup lukewarm milk (scalded then cooled)

1/4 cup granulated sugar

1/2 teaspoon salt

1 egg

1/6 cup shortening

2 1/2 cups all-purpose flour

 

Vanilla Filling

1/4 cup solid vegetable shortening

1/4 cup butter or margarine

1/2 teaspoon clear vanilla extract

2 cups sifted confectioners' sugar

1 tablespoon milk

 

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 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 (recipe

follows) . 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: 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

 

Servings: 12

 


Sugar Says:
People are like stained glass windows:  They sparkle and shine when the sun is 
out,
 But when the darkness sets in, their true beauty is revealed only if there is 
a light shining from within.

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