Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl. Add milk, shortening and eggs. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched).

Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2-inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2-inch thickness; cut with floured 3-inch doughnut cutter. Cover doughnuts and let rise 30 to 40 minutes or until double.

Heat oil (1 1/2 to 2 inches) in Dutch oven to 350º. Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil (do not prick surfaces); drain on paper towels.( I got about 38 doughnuts, the recipe said 4 dozen) Roll or shake in sugar or you can also dip the tops of the doughnuts in glaze. See recipes below. One recipe is enough to cover all the doughnuts, so if you do both recipes, only make a half recipe.

For each of the glaze recipes- combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.