-
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 ½ 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.