My Mom's Raised Doughnuts

Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar.

Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.

Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge.

Remove from heat.

Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl.

Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.

Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth.

Gradually beat in remaining flour to make a soft dough.

Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.

Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.

Form the dough into a ball and place into a large greased bowl.

Grease the top of the dough, and cover the bowl with waxed paper.

Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.

Punch down the dough and roll out on a floured work surface to 1/2 inch thick.

Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center.

Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.

Drain the doughnuts on paper towels to absorb oil.

In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze.

Spread a thin layer of glaze over the warm doughnuts.