375g powdered sugar
2 teaspoons vanilla
135ml evaporated milk (can substitute regular milk or water for milder flavour)
3 packages yeast (21g)
530ml milk, scalded, then cooled
1 ½ teaspoons salt
940g all-purpose flour
Oil for frying
Proof your yeast by adding it to the warm water. Mix it up and let it rest. Scald the milk in your microwave or on top of your stove, and let cool. If you don't scald it first to kill the enzyme, your donuts won't rise. Combine yeast, milk, sugar, salt, eggs, shortening and flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Carefully, stir in remaining flour until smooth. Cover and let rise until double, 30-60 minutes. After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. It will be very sticky so be sure to use lots of flour!
Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. This is a good time to make up the glaze because it can sit at room temp until the donuts are fried and ready to be dipped. Melt the butter and stir in powdered sugar and vanilla until smooth. Pour in the evaporated milk and mix well, then set aside. Use a deep pan to heat the oil. Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks to flip the donuts and remove them from the oil. Place donuts on a rack or paper bags or paper towels to drain. Dip the glorious donuts in the glaze and set them on a rack to dry. Delicious dunked in hot chocolate, smothered in ice cream and chocolate or simply on their own. ENJOY!!!