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1
For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast.
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2
Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
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3
In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly.
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4
Add the butter/egg mixture to the bowl of an electric mixer.
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5
Pour in the milk/sugar/yeast mixture.
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6
With the hook attachment, turn the mixer to low speed.
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7
Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
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8
Continue mixing for 5 minutes after the flour is combined.
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9
Stop the mixer, scrape the bowl and then mix about 30 seconds more.
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10
Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
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11
The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours.
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12
Put the dough in a warm spot, if necessary, to facilitate rising.
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13
Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick.
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14
Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts.
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15
Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment.
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16
Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours.
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17
It will take that long for them to rise.
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18
If they don't seem to be rising much, move the pan to a warm place.
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19
Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer.
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20
(Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.)
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21
The doughnuts should immediately float to the top and puff up.
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22
Then use a metal spoon or spatula to carefully flip them over to the other side.
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23
Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total).
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24
At the end, drop in the doughnut holes and fry them until they are golden brown.
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25
Place the doughnuts on paper-towel-lined-plates to drain.
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26
Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
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27
For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth.
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28
Drop in the doughnuts one at a time.
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29
Quickly turn them over then remove them.
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30
Place them on a rack so any excess glaze can drip off.
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31
To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.
