Crispy Creamy Doughnuts

Ingredients

• 2 (.25 ounce) envelopes active dry yeast
• 1 2/3 cups milk, scalded then cooled to lukewarm (105 to 115 degrees F)
• 2/3 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying

• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons milk or as needed

Directions

1. Sprinkle the yeast over the warm milk, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast/milk mixture, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until doubled, about 1 hour. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Cover doughnuts loosely with a cloth and let sit out to rise again until double, about 40 minutes. 
4. For the glaze, stir together confectioners' sugar, vanilla, and milk until smooth. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees Fahrenheit. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over using a pair of tongs as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.