Homemade Glazed Donuts

Step 1

Combine the yeast, water, sugar, evaporated milk, salt, shortening, eggs, and vanilla in the bowl of a stand mixer. Pour in 2 cups of the flour and knead on a medium-low speed with a dough hook until well combined. Slowly add in the remaining flour until a smooth dough ball forms. Dough should be wet, but should not stick to your fingers or the sides of the bowl.

Step 2

Transfer the dough to a lightly greased mixing bowl, cover with plastic wrap or a clean dish towel, and let rise 1 1/2 hours.

Step 3

Roll the dough out onto a lightly floured surface 1/4 to 1/2-inch thick. Use a drinking glass or round cookie cutter to punch out 12 donuts, re-rolling the dough as necessary to get a dozen donuts and use almost all of the dough. Let rise another 30 minutes.

Step 4

Meanwhile, pour vegetable oil into a large pot, enough for the oil to be 1-inch deep. Heat to 350 degrees Fahrenheit. While the frying oil is coming to temperature, make the glaze in a medium-size mixing bowl by whisking together melted butter, powdered sugar, pinch salt, 2 tsp evaporated milk, and vanilla extract. Add in water 1 teaspoon at a time until it is just thin enough to dip something in easily. It shouldn't be runny, but it shouldn't be thick either.

Step 5

Fry the donuts a few at a time until golden brown, flipping halfway through. It is helpful to do a test donut to ensure that the donut gets cooked through. Transfer the donuts to a wire rack covered with a layer of paper towels. Let cool for 1 to 2 minutes then dip the top of the donut into the glaze and place it back on the wire rack.