How to Cook Vanilla Cream Filled Doughnut by Rachael Ray?
3/4 cup lard or shortening
cup hot water
1 cup warm water
2 ,pkgs. dry yeast
2 eggs, beaten
1 tsp salt
6 or more cups flour
1. In large bowl combine shortening, sugar, and warm water.
2.Add yeast to water and set aside to dissolve .
3. When shortening mixture has cooled, add eggs, salt, yeast mixture, and flour.
4.Turn dough onto floured surface and knead until smooth and-elastic. Cover, and set in warm place.Let rinse until double.Roll dough about 1/2thick and cut with drinking glass or doughnut cutter without the hole.Let rise again until double.
5.Fry d doughnuts in deep fat until browned, turning once. Cool and fill,To fill, cut a small hole with a sharp knife. Force filling into doughnut with a cookie press or cake decorator.
2 egg whites
4 tbsp milkCombine all ingredients and beat until smooth.