Crispy and Creamy Doughnuts

Sprinkle the yeast over the warm water and let stand for 5 minutes or until foamy.

In a large bowl mix together the yeast mixture milk sugar salt eggs shortening and 2 cups of the flour. Mix for a few minutes at low speed or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes or until smooth and elastic. Place the dough into a greased bowl and cover. Set in a warm place to rise until double. Dough is ready if you touch it and the indention remains.

Turn the dough out onto a floured surface and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat and stir in hot water one tablespoon at a time until the icing is somewhat thin but not watery. Set aside.

Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil to drain on a wire rack. Dip doughnuts into the glaze while still hot and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.