Krispy Kreme Style Doughnuts

2 pkgs yeast
¼ c warm water (105-115 degree F)
1 ½ c lukewarm milk (scalded then cooled)
½ c granulated sugar
1 tsp Watkins Sea Salt
2 eggs
1/3 c shortening
5 c all-purpose flour, divided
Vegetable oil

Dissolve yeast in warm water in a 2 ½ quart bowl.

Add milk, salt, eggs, shortening and 2 c flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes.

Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50 to 60 minutes. (Dough is ready when indentation remains when touched.)

Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough ½ inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30 to 40 minutes.

Heat vegetable oil in deep fryer to 350 degree F.

Chocolate Glaze
1/3 c butter
2 c confectioners sugar
1 ½ tsp Watkins Vanilla extract
4 – 6 T hot water
4 oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in confectioners’ sugar and vanilla extract until smooth. Stir in water, 1 Tbsp at a time, until of desired consistency.