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1
In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp of the sugar.
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2
Let rest 5 - 10 minutes.
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3
Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla.
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4
Add half of the flour and set mixer with whisk attachment and blend until smooth.
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5
Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more.
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6
You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip).
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7
Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
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8
Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness.
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9
Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes).
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10
Cover and let rise until doubled, about 30 - 40 minutes
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11
Heat shortening in a cast iron dutch oven to 360F (don't walk away from oil while preheating and don't let it get above 375F, remove from heat and reduce heat as needed).
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12
Meanwhile, prepare glaze by mixing together all of the glaze ingredients in a shallow dish (don't add too much water, you'll be dipping warm doughnuts in glaze so you don't want it to be runny, fairly thick is good).
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13
Carefully transfer doughnuts to oil (I could fry 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown.
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14
Transfer to a wire rack and allow to cool 1 - 2 minutes then dip top half in glaze while still warm and return to wire rack and allow glaze to set at room temperature.
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15
Best served warm.
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16
Once cool reheat in microwave 5 - 10 seconds if desired.
