How to Make Doughnuts
To make your own doughnuts, mix milk, sugar, salt, eggs, shortening, activated yeast, and flour in a large bowl. Knead the dough until it's smooth but elastic, then let it rise for about an hour. Roll the dough on a flat surface and cut it into doughnut shapes, then let the doughnuts rise again until they've doubled in size. Meanwhile, make your glaze by melting butter and stirring in confectioners' sugar, vanilla, and hot water. When the doughnuts are ready, fry them in hot oil until they're golden brown, then remove them and dip them into the glaze.
Mix the yeast and the warm water together in a small ramekin. The yeast needs warm water to activate; it will help the doughnut dough rise and stay fluffy. Let activate for 5 minutes. Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour in a mixer on a low speed. Alternatively, you can use a wooden spoon and mix by hand, but be sure to mix the dry ingredients first, then the wet ingredients separately, and then combine the two. Beat in remaining flour, ½ cup at a time, at a low speed. Do this until the dough no longer sticks to the bowl. Knead the dough with your hands and knuckles for 5 minutes until the dough is smooth but elastic.  Set the dough into a greased bowl to rise. Cover with a towel and let stand until dough doubles in volume (about 1 hour). Dough will be ready when you can press a finger into it and the indentation stays. On a floured surface, roll the dough out until it's about 0.5 inch (1.3 cm) thick. Cut with a floured doughnut cutter, or cut into doughnut shapes by hand. Let the doughnuts rise again until double their size (about 30-60 minutes). Lay them out on a tray and cover them with a large, clean towel. Prepare the glaze while doughnuts are rising. This is a classic butter glaze, not unlike the Krispy Kreme glaze that is popular in America. To make the glaze: Melt butter in a saucepan over medium heat. Be careful not to burn the butter. Take the butter off the iron and stir in confectioners' sugar and vanilla until smooth. You can add more sugar to thicken the glaze. Stir in hot water one tablespoon at a time until the icing is thin, but not watery. Heat the oil in a deep fryer or skillet until oil reaches a temperature of 350℉ (175℃). Use a kitchen thermometer for maximum precision. To avoid a greasy taste, heat the oil up on medium high for five minutes, and then gently reduce the heat until thermometer reads 350℉ (175℃). Slide the donuts into the oil carefully, with metal tongs or a spatula. Turn the doughnuts over when they float up to the surface. Fry evenly on both sides until golden brown. Remove doughnuts from oil and let drain on a wire rack. Make sure any excess oil drips off the doughnut before you glaze it. While doughnuts are still warm, dip doughnuts into the glaze, coating evenly. Set to dry on a wire rack and enjoy immediately. Preheat your oven to 325℉ (165℃). Lightly grease a doughnut pan. Into a large bowl, sift together flour, sugar, baking powder, nutmeg, cinnamon and salt.  Stir milk, eggs, vanilla, and shortening together before incorporating into dry mix. Beat the batter together until well blended. Fill the doughnut pan so each cup is ¾ full. The doughnuts will rise as they bake in the oven. Bake the doughnuts for 8-10 minutes, until they are springy when touched. Allow to cool slightly before removing from pan. Make and apply the glaze. In a small bowl, mix confectioners' sugar, hot water, and almond extract until smooth and creamy. Dip the still-warm doughnuts into glaze and let excess drip off. In a large bowl, mix yeast, warm water, and pinch of sugar until foam begins to show (about 5 minutes).  Into the yeast mixture, stir in milk, ⅓ cup sugar, salt, vanilla extract, eggs, and ⅓ cup vegetable oil. Stir until the sugar has dissolved. Mix in about 2½ cups of the whole-wheat flour. Stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and begin to knead in more flour until the dough is no longer sticky. Continue kneading until dough is smooth and elastic (about 10 minutes). Form the dough into one big ball, place into a greased bowl, and cover. Let rest until the dough has doubled in size, about 1 hour. Place the dough back on a well-floured surface and knead again to reshape it. Break off a piece of dough roughly the size of a heaping tablespoon. Shape the heaping tablespoon of dough into a thin strip or an oval shape. You can use a rolling pin or your hands. The dough should be 0.25 inch (0.6 cm) thick. In Canada, fried dough is often called "Beaver Trails," so let your imagination run wild! Place rolled bits of dough under a cloth to rise while you shape the remainder of the dough.  Heat oil in a deep fryer or large skillet to 375℉ (190℃). Oil should be at least 4–5 inches (10.2–12.7 cm) deep in your fryer or skillet. While oil is heating, combine 2 cups of sugar with cinnamon and set aside for dusting.  Gently introduce pastries into the frying oil, one at a time, cooking for 1-2 minutes per side, until golden brown. Remove onto a wire rack. Remove excess oil from fried pastries with paper towels. Dip each pastry into the cinnamon sugar mixture while still warm. Enjoy.  
Mix the yeast and the warm water together in a small ramekin. Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour in a mixer on a low speed. Beat in remaining flour, ½ cup at a time, at a low speed. Knead the dough with your hands and knuckles for 5 minutes until the dough is smooth but elastic. Set the dough into a greased bowl to rise. On a floured surface, roll the dough out until it's about 0.5 inch (1.3 cm) thick. Let the doughnuts rise again until double their size (about 30-60 minutes). Prepare the glaze while doughnuts are rising. Heat the oil in a deep fryer or skillet until oil reaches a temperature of 350℉ (175℃). Slide the donuts into the oil carefully, with metal tongs or a spatula. Remove doughnuts from oil and let drain on a wire rack. While doughnuts are still warm, dip doughnuts into the glaze, coating evenly. Preheat your oven to 325℉ (165℃). Into a large bowl, sift together flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir milk, eggs, vanilla, and shortening together before incorporating into dry mix. Fill the doughnut pan so each cup is ¾ full. Bake the doughnuts for 8-10 minutes, until they are springy when touched. Make and apply the glaze. In a large bowl, mix yeast, warm water, and pinch of sugar until foam begins to show (about 5 minutes). Into the yeast mixture, stir in milk, ⅓ cup sugar, salt, vanilla extract, eggs, and ⅓ cup vegetable oil. Mix in about 2½ cups of the whole-wheat flour. Form the dough into one big ball, place into a greased bowl, and cover. Place the dough back on a well-floured surface and knead again to reshape it. Shape the heaping tablespoon of dough into a thin strip or an oval shape. Place rolled bits of dough under a cloth to rise while you shape the remainder of the dough. Heat oil in a deep fryer or large skillet to 375℉ (190℃). While oil is heating, combine 2 cups of sugar with cinnamon and set aside for dusting. Gently introduce pastries into the frying oil, one at a time, cooking for 1-2 minutes per side, until golden brown. Remove excess oil from fried pastries with paper towels. Enjoy. 