Grandma'S Doughnuts

• 1 pkg. yeast
• 6 cups white unbleached flour
• 1 tsp. salt
• 4 Tbls. sugar
• 1 Tbls. vanilla
• 4 Tbls. sour cream
• 1 stick (1/2 cup) butter (cannot be substituted successfully), melted and cooled
• 3 large eggs, beaten
• About 1/2 cup confectioners sugar
• About 3 cups Crisco

1. Put yeast into about 1/3 cup lukewarm water. Let stand until foamy.
2. Put Crisco into a medium-sized heavy saucepan with a lid. Mix all remaining ingredients except confectioners sugar in a large bowl. Mix with a wooden spoon for twenty minutes or until dough does not stick to sides of bowl. Cover with a cloth and let rise in a warm but not hot location until doubled in size. Turn onto a floured board or counter, taking care to be very gentle. Pat down without rolling or squishing dough. Cut with a drinking glass dipped in flour. Make center hole of doughnut with fingers while moving cut rounds of dough to a floured cloth or board. Cover doughnuts with a light cloth and let rise until nearly doubled in size.
3. Heat Crisco in pan until drops of water jump when sprinkled in. Drop about three doughnuts into hot Crisco. Cover and cook for 1/2 minute. Remove cover. Turn doughnuts over and cook uncovered for 1/2 minute more. Remove with slotted spoon and place on paper towels. Continue in batches. When doughnuts are nearly cool, shake each of them gently in confectioners sugar placed in a lunch-sized paper bag. Serve.

yeast, white unbleached flour, salt, sugar, vanilla, sour cream, butter, eggs, confectioners sugar, crisco

Taken from www.epicurious.com/recipes/member/views/grandmas-doughnuts-50056422 (may not work)