Cranberry Fritters

For Fritters: 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 (120-130 degrees F) and shortening is almost melted, stirring constantly. 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.

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, 3-5 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.

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 12 x 9 inches. Cut each half into twelve 3x3-inch squares.

Meanwhile, heat shortening or oil. Fry 2-3 fritters at a time about 3 minutes or until golden, turning once. Drain. Spoon Doughnut Glaze over fritters while warm.

For Doughnut Glaze: In a saucepan, combine water, sugar, and corn syrup. Cook and stir until bubbly. Add powdered sugar and vanilla; stir until smooth. Cool slightly.