INGREDIENTS
•
2 1/4 Teaspoons Active Dry Yeast
•
1/2 Cup Warm Water
•
1/4 Cup White Sugar, Divided
•
1/4 Cup Evaporated Milk, Warmed
•
1/2 Teaspoon Salt
•
1/4 Cup Vegetable Shortening, Softened
•
1 Egg and 1 Egg Yolk
•
2 Teaspoons Vanilla Extract
•
2 1/2 Cups All Purpose Flour
•
3-4 Cups Vegetable Shortening, For Frying
•
For the Glaze:
•
2 Tablespoons Butter, Melted
•
1 1/3 Cup Powdered Sugar
•
Pinch of Salt, To Taste
•
2 Teaspoons Evaporated Milk
•
1 Teaspoon Vanilla Extract
•
3-4 Teaspoons Water