2 packages yeast
1/4 cup warm water (105-115 degrees)
1-1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
Vegetable oil
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, 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 donut ter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide donuts hot oil with wide spatula. Turn donudonutsrise to the surface.
Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the donutsindonutsglaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.
Creamy Glaze:
1/3 cup butter
2 cups powdered sugar
1-1/2 teaspoons vanilla
4-6 tablespoons hot water
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.
Chocolate glaze:
1/3 cup butter
2 cups powdered sugar
1-1/2 teaspoons vanilla
4-6 tablespoon hot water
4-oz milk chocolate or semi-sweet chips
Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.