2 (.25 ounce) envelopes active dry yeast
          1/4 cup warm water
          1 1/2 cups lukewarm milk
          1/2 cup white sugar
          1 teaspoon salt
          2 eggs
          1/3 cup shortening
          5 cups all-purpose flour
          1 quart vegetable oil for frying

          For glaze:

          1/3 cup butter
          2 cups powdered sugar
          1 1/2 teaspoons vanilla
          4 tablespoons hot water or as needed

          Sprinkle the yeast over the warm water, and let stand for 5 minutes.

          In a stand mixer, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes on low speed. Beat in the remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until the dough has double in size. Dough is ready if you touch it, and the indention remains.

          Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let the doughnuts sit out to rise again until double in size. Cover them loosely with a cloth.

          Melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is thin, but not watery. Set aside. *You can add food color if you want the icing to be a certain color.

          Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess.

          *If desired, you can add sprinkles or candies on top of the doughnuts.

        "This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24