Copycat Krispy Kreme Glazed Doughnuts

Ingredients

• Doughnuts
• 2 1/4 tsp active dry yeast
• 1/2 cup warm water, 110 degrees
• 1/4 cup granulated sugar, divided
• 1/4 cup evaporated milk, warmed to 110 degrees
• 1/2 tsp salt
• 1/4 cup vegetable shortening, at room temperature
• 1 large egg
• 1 egg yolk
• 1/2 tsp vanilla extract
• 2 1/2 cups all-purpose flour, then more as needed
• 3 – 4 cups vegetable shortening, for frying
• 2 Tbsp unsalted butter, melted
• 1 1/3 cups powdered sugar
• 1 pinch salt
• 2 tsp evaporated milk
• 3 – 4 tsp hot water

Directions

1. In the bowl of an electric stand mixer, combine the yeast, warm water, and 1/2 tsp sugar with a whisk, then leave it alone for 5 – 10 minutes. Mix in the evaporated milk, the rest of the granulated sugar, measured as 3 Tbsp + 2 1/2 tsp, plus the salt, 1/4 cup shortening, egg, egg yolk, and vanilla. Pour in half of the flour, fit the mixer with the whisk attachment, and mix until the batter looks smooth. Change to the dough hook, add the remaining flour a little at a time, and knead on low until the dough turns smooth and stretchy, about 4 – 5 minutes. Work in extra flour only if needed; about 2 Tbsp more should be plenty, since the dough should feel slightly sticky and tacky without clinging to a clean fingertip. Move the dough into a lightly oiled bowl, cover it with plastic wrap, and let it sit somewhere warm until it has doubled, about 1 1/2 hours.
2. Press the risen dough down, then turn it out onto a floured surface and roll it into an even sheet just under 1/2-inch thick. Stamp out the doughnuts with a doughnut cutter, or use two round cutters, one larger cutter for the outside and one smaller cutter for the centers. Cover the cut dough and let it rise again until doubled, about 30 – 40 minutes.
3. Warm the shortening in a cast iron dutch oven to 360 degrees, staying nearby as it heats; do not let the oil climb past 375 degrees, and pull the pan off the heat or lower the burner as needed. While the oil heats, stir the glaze ingredients together in a shallow dish. Go easy on the water, because the warm doughnuts will loosen the glaze as you dip them, and a fairly thick glaze is what you want. Gently lower the doughnuts into the hot shortening; 3 can fry at a time. Cook until the underside is golden, then turn each one with a wooden chopstick and fry the second side until golden brown. Set the doughnuts on a wire rack for 1 – 2 minutes, dip the top half into the glaze while they are still warm, and place them back on the rack so the glaze can set at room temperature. Serve them warm. After they cool, reheat in the microwave for 5 – 10 seconds if desired.