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1. Add the milk into a small pan, and bring the milk to a boil. Immediately remove the pan from the heat and let the milk cool. (I think it helps if you transfer it to another bowl so that it can cool faster).
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2. In a small bowl, combine the hot water and the yeast. Make sure that you stir the yeast into the water right when you add it. Let it sit while rising, about 10 minutes. (Also, make sure that you test the temperature of the water after it is in the bowl because a cold bowl can cool the temperature down so much that the yeast doesn't rise).
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3. In a large bowl combine the milk, sugar, salt, eggs, Crisco and the 2 1/2 cups of all-purpose flour. Mix well, and then add the yeast mixture. When this is well combined, add the additional 3 cups of cake flour.
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4. Mix on high for about 3-5 minutes, or until the dough is smooth.
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5. Cover the mixing bowl with plastic wrap and leave in a non-drafty place for about an hour (or up to 4 hours).
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6. Turn the dough out onto a lightly floured surface and roll the nice, fluffy, soft dough to about 1/2-inch in thickness.
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7. Using a doughnut cutter, or two round cookie cutters, cut out the doughnuts, saving the holes.
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8. Prepare a sheet pan (mine was lined with a Silpat, but you could use wax paper or parchment). Place the doughnuts and the holes on the sheet pan and let them rise about another 30 minutes, and up to 2 hours.
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9. In a large, heavy pot, heat 1 quart of vegetable oil to 350 F (please use a thermometer!!) Fry the doughnuts and doughnut holes just until golden brown on the bottom, before gently flipping them over with a chopstick or a Chinese spider strainer.
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10. When golden on both sides, pick them up with the Chinese spider strainer. Let them sit on a cooling rack to drain, (although they really won't be very greasy).
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11. Otherwise, dunk them (or double dunk them!) in the plum glaze and put them on the rack set up.
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For the glaze:
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12. Slice two plums into wedges, dispose of the pit. Melt the butter in a pan over medium heat and add the plum slices and the sugar.
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13. Simmer on low for about 5 minutes until the plums start to get soft and before the sugar caramelizes. Then remove the pan from the heat.
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14. In a blender combine the powdered sugar, milk and the plums with all of their cooking liquid.
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15. Blend on high until you have a smooth glaze. Set aside in a shallow bowl to cool to room temperature.
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16. Dip the donuts 2/3 of the way into the glaze and twist the donuts as you remove them from the glaze, in order to keep the glaze from dripping off the donuts.
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Let the donuts sit on a wire rack until glaze is set up.
