Ingredients:
2 (.25 oz) envelopes active dry yeast
¼ cup warm water (105 to 115°F)
1½ cups lukewarm milk
½ cup sugar
1 teaspoon salt
2 eggs
⅓ cup shortening
5 cups all-purpose flour
1 quart vegetable oil (for frying)
⅓ cup butter
2 cups powdered sugar
1½ teaspoons vanilla
4 tablespoons hot water (or as needed)
Instructions:
In a small bowl, sprinkle yeast over the warm water and let sit for 5 minutes, or until foamy.
In a large bowl, combine the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix on low speed (or stir with a wooden spoon) for a few minutes. Gradually add the remaining flour, ½ cup at a time, until the dough no longer sticks to the sides of the bowl. Knead for about 5 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size (about 1 hour). The dough is ready when a gentle press leaves an indentation.
Turn the dough onto a floured surface and roll it out to ½-inch thickness. Use a floured doughnut cutter to cut out doughnuts. Let them rise again until doubled, loosely covered with a cloth.
Meanwhile, melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla until smooth. Gradually mix in hot water, one tablespoon at a time, until the glaze reaches a thin, smooth consistency.
Heat oil in a deep fryer or large skillet to 350°F (175°C). Carefully slide doughnuts into the hot oil using a wide spatula. Fry on each side until golden brown, then remove and drain on a wire rack.
While still warm, dip the doughnuts into the glaze, letting the excess drip off onto the rack (place a tray underneath for easy cleanup).
Enjoy your freshly glazed, old-fashioned doughnuts!