3/4 c. shortening
3/4 c. sugar
1 c. hot water
1 c. warm water
2 pkg dry yeast
2 eggs, beaten
1 t. salt
6 c. flour, or more as needed
In a large bowl combine the shortening, sugar and hot water. Add yeast to the warm water and set aside to dissolve. When shortening mixture is cooled, add eggs, salt, yeast mixture and flour. Add, if needed, any extra flour (a little at a time) until it is not sticking to your hands. Turn dough onto a floured surface and knead until smooth and elastic. Cover and set in warm place. Let them rise until they are doubled. Roll dough to about 1/2" thick and cut with drinking glass or doughnut cutter without hole. Let rise again until they are doubled. Heat deep cooking oil to approx. 350�-375�. Fry the doughnuts in deep oil until lightly browned, turning once. Cool completely, then fill. To fill you can use a pastry bag, cookies press, or cutting a hole with a sharpe knife and pushing filling in. But I used a "marinating" needle, it worked alright.
Vanilla Filling
4 c. 10X sugar
1 1/2 c. shortening
2 egg whites
2 T flour
2 t vanilla
4 T. milk
Combine all ingredients and beat until smooth.
This is a really good, fluffy creme filling.
Chocolate Filling
1/3 c. butter
2 1/2-3 c. 10X sugar
1 1/2 t. vanilla
4-6 T hot water
1/2 cup cocoa powder
Melt butter. Mix in remaining ingredients except water. Add water 1 T at a time until it is of a frosting consistancy.
Use the filling to also make frosting glaze! After you fill all the doughnuts reserve some filling aside. When all the doughnuts are filled, then add a little water or milk to the filling until it is of glazing consistancy. Then I used a pastry brush to put the glaze on with. DH and I was able to make around 50 finished doughnuts, I say finished because a good bit of them did not make it to the final process before they were eaten! LOL We used a coffee cup to cut the dough out with.