Yeast Doughnuts with Syrup

1 cup [250 mL] lukewarm water 1 teaspoon [5 g] sugar 2 packs active dry yeast 1 cup [250 mL] milk 1/2 cup [115 g] shortening 1/2 cup [100 g] sugar 1 teaspoon [5 mL] salt 2 eggs 1 teaspoon [5 mL] vanilla Approximately 5 cups [700 g] flour Frying oil Syrup 2 cups [200 g] sugar 1/4 cup [60 g] butter 1/4 cup [60 mL] water 1 teaspoon [5 mL] vanilla

Pour lukewarm water into a bowl; sprinkle 1 teaspoon [5 mL] sugar and yeast over lukewarm water. Stir lightly; set aside. Pour milk into a casserole; stir in shortening, 1/2 cup [100 g] sugar and salt. Bring to a boil; leave to cool. Beat together eggs and vanilla. Beat in yeast and cooled milk mixtures. Stir in enough flour to get an easy to handle dough. Roll, then cut dough into doughnut shapes. Leave to rise. Preheat oil into a deep-fryer, until hot. Deep-fry doughnuts into hot oil, a few at a time, until golden brown. Meanwhile, prepare syrup. Dip doughnuts into syrup. Syrup Bring together sugar, butter and water to a boil; boil for 5 minutes. Stir in vanilla.