Donuts


 * 1 pkg. dry active yeast (2 1/4 tsp.)
 * 1/4 cup warm water
 * 1/4 cup shortening
 * 1 tsp. salt
 * 3/4 cup sugar
 * 2 eggs
 * 1 cup milk, scalded
 * 4 cups flour
 * 4 cups oil

GLAZE:
 * 2 tbs. butter, melted
 * 2 cups confectioners sugar
 * 1/2 tsp. vanilla
 * 1/4 cup milk

Combine water and yeast. Let stand for 5 minutes. Cream shortening with sugar and salt. Whisk in both eggs and milk. Stir in yeast/water mixture. Beat 2 cups of flour with hand mixer. Stir the rest by hand. Turn dough onto lightly floured surface. Knead for 8-12 minutes until smooth and elastic. Put dough in lightly greased bowl and coat both sides of dough with the grease. Cover bowl with towel and let rise for 1 1/2 to 2 hours. Deflate dough and roll it to about a 1/2 inch thickness. Cut doughnuts with doughnut cutter and put on greased cookie sheet. Let rise until doubled in size. Heat oil in a pot to 350 degrees and place how ever many donuts it can hold in there. Cook both sides until lightly browned. Repeat until you have no more raw doughnuts. GLAZE: Mix butter with confectioners sugar. Add vanilla. Mix well. Add the milk gradually.