Directions

1. 1. Follow the instructions on the yeast package. Start the yeast and warm water mix in a 2 1/2 quart bowl.
2. 2. Add milk, salt, eggs, shortening, sugar and three cups flour. Mix on low speed, scraping bowl constantly, for 30 seconds. Raise to medium speed and mix for two minutes, scraping bowl occasionally.
3. 3. Stir in remaining flour until smooth. Cover and let rise in warm place until double, about 50 to 60 minutes (dough is ready when indentation remains when touched.)
4. 4. Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, about 30 to 40 minutes.
5. 5. While the doughnuts are rising this last time, make up your glazes so they are ready when the doughnuts come out of the fryer.
6. 6. To make creamy glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until glaze reaches desired consistency.
7. 7. To make chocolate glaze: Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water one tablespoon at a time, until glaze reaches desired consistency.
8. 8. To cook doughnuts: Heat vegetable oil in deep fryer to 350 degrees F. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about one minute on each side.
9. 9. Remove carefully from oil (do not prick surface) and drain. Dip the doughnuts into the creamy glaze and set on rack.
10. 10. When slightly cooled spread chocolate glaze on top if desired.
11. 11. You can dip the doughnuts in sprinkles or other toppings after completing whatever glazes are desired.