Basic Yeast Donuts

In a large mixing bowl, add yeast and sugar. Heat water to 110ºF and pour it over the yeast-sugar mixture. Whisk well. Let sit for 5 minutes.

Whisk in shortening and eggs. Whisk in 2 cups flour and the kosher salt. Add remaining flour and knead by hand until combined, then continue kneading 5 minutes more. Cover the bowl and allow dough to rise for 5 minutes.

Dust work surface and rolling pin with flour. Knead dough for 3 minutes, then roll out to ½-inch thickness. Cut donuts. I recommend a 3 ¾-inch ring and a 1 ½-inch ring if you are making holes.

Place cut donuts onto a floured sheetpan and cover. Allow to rise in a warm location for 1 hour.

Heat at least 4 to 5 inhces of oil in a deep pan to between 350ºF and 360ºF. Or set a deep fryer to 356ºF. Fry donuts in batches. The donuts fry about 1 minute per side until golden in color.

Roll in sugar, fill, glaze or decorate as desired. Donuts are best fresh. Store at room temperature for up to 24 hours or refrigerate for 2–3 days. Serve cold or room temperature. Do not reheat.