Donut Holes!!!

Donuts

3 packages yeast 
1/2 cup warm water
2 1/4 cups milk, scalded, then cooled
3/4 cup sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup shortening
7 1/2 cups all-purpose flour
canola oil for frying

Glaze
1/2 cup butter
3 cups powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons milk

Proof your yeast by adding it to the warm water.  Mix it up and let it rest.

Scald the milk in your microwave or on top of your stove, and let cool.

Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.

Beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Carefully (not like me), stir in remaining flour until smooth.

Cover and let rise until double,

Shaping the Donuts

After the dough has risen, 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. I used a kids medicine measure cup for my holes! Separate donuts and holes, as they take different frying times.

Cover and let rise until double, 30-40 minutes. Once risen, pour oil into a pot and heat. I sprinkle flour in the oil to check if its hot enough (if the flour sizzles quick, its ready, turn the heat to medium) Place donuts in oil and flip using chopsticks until lightly golden brown. Drain on paper towels or paper bag.

**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***

Icing

Melt butter. Add rest of ingredients and whisk until smooth. Add more milk to get to the consistency you desire. Place donuts on a rack, on top of a pan and pour icing all over. Let sit. Enjoy!