Krispy Kreme Kopycat Doughnuts

Ingredients

For the Doughnuts

• 1/4 cup warm water (110 degrees F)
• 2 (0.25 ounce) packages of active dry yeast
• 6 tablespoons vegetable shortening
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 2 large eggs, beaten, room temperature
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 5 to 5 1/2 cups all-purpose flour, divided
• oil for frying (vegetable or canola, about 1 quart)

For the Hard Sugar Glaze

• 2 cups confectioners� sugar, sifted
• 2 tablespoons water
• 1/4 teaspoon vanilla extract

Directions

1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
2. In the bowl of a stand mixer combine the warm water and yeast and let rest 5 minutes until foamy.
3. Meanwhile, melt the shortening with the milk in a microwave or saucepan, set aside and let cool until milk mixture is 115 degrees F.
4. Add the milk mixture, sugar, eggs, salt, nutmeg, vanilla and 2 1/2 cups flour to the yeast mixture and mix with the dough hook on medium-low speed, slowly adding an additional 2 1/2 cups of flour until thoroughly combined, about 5 minutes. (You can add up to an additional 1/2 cup of flour if necessary).
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
6. Line 2 baking sheets with parchment and sprinkle them generously with flour. Punch down dough and divide in half. Roll out one piece of the dough on a lightly floured work surface until it is about 1/2 inch thick. Using a 3-inch doughnut cutter or 3 inch biscuit cutter and a 1 inch biscuit cutter, cut out doughnut shapes. Place the cut doughnuts onto the prepared baking sheet. Re-roll the scraps of dough and holes and cut additional doughnuts from the dough. Cover and let rest in a warm, draft free location until doubled in size, about 30 minutes.
7. Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several paper towels.
8. For the glaze: While the oil is heating, make the glaze by placing the the confectioners� sugar in a medium saucepan. Whisk in the water until it begins to combine; it will be thick. Cook over medium heat, whisking often, until it liquefies and becomes completely smooth and very warm-but not hot to the touch. Do not let it simmer. The cooking will be brief-about 15 seconds. Stir in vanilla and keep the glaze warm, over low heat.
9. To fry and assemble: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown. Turn the doughnuts over and fry until the other side is golden. Drain on paper towels after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze and serve immediately.
10. Recipe Note: Doughnuts are best enjoyed as soon as possible, though they will remain soft and spongy the next day.