• 2 1/2 tsp instant dry yeast
• 1/2 cup warm water
• 1/4 cup white sugar
• 1/4 cup evaporated milk
• 1/2 tsp salt
• 1/4 cup vegetable shortening
• 2 large eggs
• 1/2 tsp vanilla extract
• 2 1/2 to 3 cups all-purpose flour
• 1 quart vegetable oil (or 2 cups shortening for frying)

• 2 tbsp melted butter
• 1 1/3 cups powdered sugar
• 1 pinch salt
• 2 tsp evaporated milk
• 1/2 tsp vanilla extract
• 2 to 4 tsp water

1. In a stand mixer, combine yeast, water, sugar, evaporated milk, salt, shortening, eggs, and vanilla. Add 2 cups of flour and mix until smooth. Gradually add remaining flour until a dough forms.
2. Transfer dough to a greased bowl, cover, and let rise for 1 1/2 hours.
3. Roll dough to 1/4-inch thick and cut into 12 donuts. Let rise for another 30 minutes.
4. Heat oil to 350°F. Fry donuts until golden brown, flipping halfway.
5. For the glaze, whisk melted butter, powdered sugar, salt, evaporated milk, vanilla, and water until smooth.
6. Dip warm donuts into the glaze and place on a wire rack to set.

Storage Instructions: Store leftovers in an airtight container at room temperature for 1-2 days, or in the refrigerator for 3-4 days. Microwave for 15 seconds to refresh.