Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,
eggs, shortening and 2 cups flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed scraping bowl occasionally,
2 minutes. Stir in remaining flour until smooth. Cover and let rise in
warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.) 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,
30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. 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, set on rack, then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate
if desired.

Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water

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.

Chocolate glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
4−oz milk chocolate or semi−sweet chips

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 1 tablespoon at a time, until desired consistency.

Makes: 2−3 dozen doughnuts