Instruction

• Dissolve yeast in warm water in 2 1/2-quart bowl
• Add milk, sugar, salt, eggs, shortening and 2 cups flour
• Beat on low for 30 seconds, scraping bowl constantly
• Beat on medium speed for 2 minutes, scraping bowl occasionally
• Stir in remaining flour until smooth
• Cover and let rise until double, 50-60 minutes
• (Dough is ready when indentation remains when touched
• ) Turn dough onto floured surface; roll around lightly to coat with flour
• Gently roll dough 1/2-inch thick with floured rolling pin
• Cut with floured doughnut cutter
• Cover and let rise until double, 30-40 minutes
• Heat vegetable oil in deep fryer to 350°
• Slide doughnuts into hot oil with wide spatula
• Turn doughnuts as they rise to the surface
• Fry until golden brown, about 1 minute on each side
• Remove carefully from oil (do not prick surface); drain
• Dip the doughnuts into creamy glaze set on rack
• Glaze: Heat butter until melted
• Remove from heat
• Stir in powdered sugar and vanilla until smooth
• Stir in water, 1 tablespoon at a time, until desired consistency