Krispy Kreme Doughnuts

2 (1/4 ounce) packages yeast
1/4 cup warm water
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening (I used Butter)
5 cups all-purpose flour
canola oil

CREAMY GLAZE
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (I just let mine rise overnight in the fridge, worked really well.)

For the 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 desired consistency.

When the dough has risen, turn it onto a 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.

Heat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side.

Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze and set on rack to cool. Drizzle with chocolate and add sprinkles if desired.

- Schweet 'N Savory