Krispy Kreme Donut

1. Dissolve the yeast in warm water in a 2.5-quart bowl. Add the milk, sugar, salt, eggs, shortening and 2 cups of the flour. Beat on low for 30 seconds, scraping constantly, then beat on medium for 2 minutes, scraping now and then. Stir in the rest of the flour until smooth.
2. Cover and leave to rise until doubled, 50 to 60 minutes. It's ready when a finger pressed in leaves a dent that stays.
3. Turn the dough out onto a floured surface, roll it lightly to coat in flour, then gently roll it out half an inch thick and cut with a floured doughnut cutter. Cover and let it rise again until doubled, 30 to 40 minutes.
4. Heat the oil in a deep fryer to 350F. Slide the doughnuts in with a wide spatula, turning them as they float up, and fry until golden brown, about a minute a side. Lift them out carefully, taking care not to pierce the surface, and drain.
5. For the glaze, melt the butter, take it off the heat, and stir in the icing sugar and vanilla until smooth, then stir in the water a tablespoon at a time until it reaches a pourable consistency.
6. Dip the doughnuts into the glaze and set them on a rack.

Tips from the ZestyPlate Kitchen

• Let the dough have both of its rises in full; that patience is what gives you the airy, fluffy crumb.
• Hold the oil steady at 350F so the doughnuts cook through and stay pale gold rather than greasy.
• Glaze them while they're still warm so the coat melts into a thin, shiny film.
• Handle them gently when you turn them and never pierce the surface, or they lose their puff.