Fluffy Yeast Doughnuts

In a small saucepan, warm the milk with the shortening over low heat until the shortening is almost melted. In a large bowl, stir the yeast into the warm water, sprinkle with a pinch of sugar and let stand until foamy, about 3 minutes. Stir the warm milk mixture into the yeast along with the 1/2 cup of sugar and the sour cream, the whole eggs, egg yolk, salt and vanilla. Gradually stir in 4 3/4 cups of the flour until a soft, sticky dough forms. Scrape the dough out onto a floured surface and use a pastry scraper to knead the dough until smooth, adding as much of the remaining flour as necessary. The dough should be soft and slightly sticky, but smooth and elastic.

Gather the dough into a ball, transfer it to a lightly oiled bowl and cover with a sheet of oiled plastic wrap. Let the dough rise in a warm, draft-free spot for 2 hours. Punch down the dough and turn it over in the bowl. Cover and refrigerate the dough for 2 hours or overnight.

在略微面粉的工作表面上，将冰冷的面团铺开1/3英寸厚。使用浸入面粉中的3 1/2英寸甜甜圈切割机，切掉尽可能多的甜甜圈，然后将其转移到一张面粉的蜡纸上。可以重新卷起碎屑，以减少更多的甜甜圈。用蜡纸松散地覆盖甜甜圈，然后升起直到柔软而毛茸茸的大约20分钟。

在一个大的，重的煎锅中，加热4英寸的植物油至365°。将架子用几纸毛巾铺成。分批工作，将甜甜圈炸至金黄色，每侧约1分钟。检查油炸油的温度，以确保不会太热或太凉。用开槽的勺子将甜甜圈转移到纸巾衬里的架子上，排干。温暖或让冷却之前冷却黑巧克力釉要么theVanilla Glazeand decorating with chopped nuts, coconut and sprinkles.