Making the Doughnuts

• In a small bowl, combine the warm water (110 degrees) with 1 tablespoon of the granulated sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, or until it becomes frothy.
• In a large mixing bowl, combine the remaining sugar, evaporated milk, salt, vegetable shortening, egg, egg yolk, and vanilla extract. Mix until well combined. Then add the activated yeast mixture to this bowl.
• Gradually add the all-purpose flour to the mixture, stirring until the dough starts to come together. You may need to add more flour as you mix, but be careful not to add too much—your dough should be soft and slightly sticky.
• Flour a clean surface and turn the dough out onto it. Knead the dough for about 5-7 minutes until it's smooth and elastic.
• Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
• Once the dough has risen, punch it down to release the air. Roll it out to about 1/2-inch thick on a floured surface. Use a doughnut cutter (or two round cutters) to cut out doughnut shapes.
• In a large pot, heat 3 to 4 cups of vegetable shortening to 350 degrees Fahrenheit.
• Carefully place a few doughnuts into the hot oil, being cautious not to overcrowd the pot. Fry each doughnut for about 1-2 minutes per side, or until golden brown.
• In a medium bowl, whisk together the melted butter, powdered sugar, pinch of salt, evaporated milk, vanilla extract, and hot water until smooth and glossy.
• Dip the warm doughnuts into the glaze, ensuring they are fully coated. Place the glazed doughnuts back on the cooling rack to let the glaze set.