This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

I have made these donuts many times. They are great!!

Dunkin Doughnuts
1 pkg. regular or quick−acting yeast
1/8 cup warm water (105−115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2 1/2 cups all−purpose flour
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of flour. Beat on low speed while scraping bowl for
30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place
until double, about 50−60 minutes. Turn dough onto floured surface.
Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and
let rise on floured baking sheets until double, 30−40 minutes. Heat
vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into
hot oil. Turn doughnuts as they turn golden brown, about one minute on
each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla frosting. Take a sharp
knife and carefully make a large cavity inside of the doughnut to hold
the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts