In a small bowl, combine warm water, yeast, and sugar. Allow to sit until yeast begins to "bloom".
While yeast is blooming, melt shortening and milk in a small saucepan over low heat until bubbles appear on the surface.
Remove from heat and transfer into a large bowl.
Add salt and sugar and mix until sugar has dissolved.
Add 1 cup of flour and eggs to the milk mixture and beat until combined.
Beat in yeast mixture and remaining 3 cups of flour until combined.
Replace your whisk attachment with the kneading hook, or place dough on a well-floured surface, and knead until smooth and no longer sticking to bowl or hands.
Once dough is smooth, place in a large greased bowl, cover and let rest until dough has doubled in size.
Once dough has risen, punch down and place on a well floured surface and roll a flat disk, about 1/2 thick.
Cut out donuts with a donut cutter or one large round cutter and a small round cutter for the center.
Reserve the centers to make donut holes.
Place on a wax paper lined cookie sheet and cover lightly. Allow to rest until donuts have once again doubled in size.
In a heavy bottomed skillet or pot (or a deep fryer) pour oil to a depth of 2 inches deep.
Heat oil to 375 degrees.
Working in batches of 2-3 at a time, carefully drop donuts into hot oil and fry until golden brown, about 1 minute on each side.
Remove with a slotted spoon and place on a paper towel lined plate to drain.
To prepare the glaze, combine powdered sugar and milk; stir until smooth.
Separate the glaze into small bowls and add coloring. I did black, pink, purple, blue and white.
Add a dollop of the colors to the black glaze bowl.
Swirl gently with knife or toothpick.
Once donuts have cooled slightly dip top of donuts into glaze, shaking off excess icing. Place on cooling rack to dry for 20 to 30 minutes.
Once dry, sprinkle with edible glitter.
Makes 2 dozen donuts.