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1
Dissolve yeast in warm water in 2 1/2-quart bowl.
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2
Add milk, sugar, salt, eggs, shortening and 2 cups flour.
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3
Beat on low for 30 seconds, scraping bowl constantly.
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4
Beat on medium speed for 2 minutes, scraping bowl occasionally.
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5
Stir in remaining flour until smooth.
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6
Cover and let rise until double, 50-60 minutes.
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7
(Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
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8
Gently roll dough 1/2-inch thick with floured rolling pin.
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9
Cut with floured doughnut cutter.
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10
Cover and let rise until double, 30-40 minutes.
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11
Heat vegetable oil in deep fryer to 350u00b0.
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12
Slide doughnuts into hot oil with wide spatula.
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13
Turn doughnuts as they rise to the surface.
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14
Fry until golden brown, about 1 minute on each side.
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15
Remove carefully from oil (do not prick surface); drain.
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16
Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
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17
Dip in sprinkles or other toppings after chocolate if desired.
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18
Creamy Glaze: Heat butter until melted.
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19
Remove from heat.
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20
Stir in powdered sugar and vanilla until smooth.
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21
Stir in water, 1 tablespoon at a time, until desired consistency.
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22
Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
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23
Stir in powdered sugar and vanilla until smooth.
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24
Stir in water 1 tablespoon at a time, until desired consistency.
