In a large bowl, mix 2 cups of flour plus all the other donut ingredients with an electric mixer on medium speed for 2 minutes.
Stir in the remaining 1 ½ cups of flour by hand or on low speed.
Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll out the chilled dough to ½-inch thick.
Use a 3-inch donut cutter to make donuts. Reroll scraps of dough to ½-inch thick and cut more donuts until you have one dozen. Keep any remaining donut holes as testers.
In a deep fryer or heavy-bottomed saucepan, heat enough shortening to have at least 2-inches of oil when melted.
Heat to 375°F.
Using the donut holes as testers, place them in the preheated oil. Use them to determine if your oil is hot enough and to test the cooking time.
Between each batch, let the oil reheat to 375°F.
Without overcrowding, fry the donuts for 2 minutes per side.
Remove with a slotted spoon or spider and place on a paper towel-lined plate or baking sheet.
Once all the donuts are done, prepare the glaze while they slightly cool.
Glaze:
In a small bowl, whisk together the glaze ingredients until well blended.
Dip the tops of the donuts into the glaze then shake off the excess glaze.
In a large bowl, mix 2 cups of flour plus all the other donut ingredients with an electric mixer on medium speed for 2 minutes.
Stir in the remaining 1 ½ cups of flour by hand or on low speed.
Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll out the chilled dough to ½-inch thick.
Use a 3-inch donut cutter to make donuts. Reroll scraps of dough to ½-inch thick and cut more donuts until you have one dozen. Keep any remaining donut holes as testers.
In a deep fryer or heavy-bottomed saucepan, heat enough shortening to have at least 2-inches of oil when melted.
Heat to 375°F.
Using the donut holes as testers, place them in the preheated oil. Use them to determine if your oil is hot enough and to test the cooking time.
Between each batch, let the oil reheat to 375°F.
Without overcrowding, fry the donuts for 2 minutes per side.
Remove with a slotted spoon or spider and place on a paper towel-lined plate or baking sheet.
Once all the donuts are done, prepare the glaze while they slightly cool.
Glaze:
In a small bowl, whisk together the glaze ingredients until well blended.
Dip the tops of the donuts into the glaze then shake off the excess glaze.
