Krispy Kreme Doughnuts

submitted by thelimeyno1

from Canada

2 packages yeast
1/4 cup warm water (105-115 degrees)
1-1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
vegetable oil

Creamy Glaze:
1/3 cup butter
2 cups powdered sugar
1-1/2 teaspoons vanilla
6 tablespoons hot water

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: 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. Servings: 4



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