Ingredients

• 4-1/2  to 5 cups all-purpose flour
• 2  packages active dry yeast
• 1-1/2  teaspoons baking powder
• 2/3  cup sugar
• 1/2  cup shortening
• 1/4  cup nonfat dry milk powder
• 1-1/2  teaspoons salt
• 3  eggs
• 1  teaspoon vanilla
• 2  cups chopped, fresh cranberries
•   Shortening or cooking oil for deep-fat frying
•   Doughnut Glaze (see recipe below)

Directions

1. In a mixer bowl, combine 1-1/2 cups of the flour, the yeast, and the baking powder. In a saucepan, heat the sugar, 1/2 cup shortening, dry milk powder, salt, and 2/3 cup water just until warm (120 degree F to 130 degree F) and shortening is almost melted, stirring constantly.

2. Add to flour mixture; add eggs and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in cranberries and as much of the remaining flour as you can.

3. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth (except for the cranberries) and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until doubled (1-1/2 hours).

4. Punch dough down. Divide in half. Cover and let rest for 10 minutes. Roll out each half to a 1/2-inch-thick rectangle, about 12x9 inches. Cut each half into twelve 3x3-inch squares.

5. Meanwhile, heat shortening or oil to 350 degree F. Fry 2 or 3 fritters at a time about 3 minutes or until golden, turning once. Drain. Spoon Doughnut Glaze over fritters while warm. Makes 24 fritters.

Doughnut Glaze: In a saucepan, combine 1/2 cup water, 1/4 cup sugar, and 2 tablespoons light corn syrup. Cook and stir until bubbly. Add 2-3/4 cups powdered sugar and 1/2 teaspoon vanilla; stir until smooth. Cool slightly. Makes 2-2/3 cups.