FERNA DOUGHNUT

PROCEDURE
1. In a bowl, dissolve EAGLE INSTANT DRY YEAST in water. add milk, sugar, FERNA IODIZED SALT, egg yolks, FERNA BUTTINA BUTTER SUBSTITUTE and cake flour. Beat on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes.
2. Stir in remaining flour and knead until smooth. Transfer to an oiled bowl. Cover and let rise until double in bulk, about 50-60 minutes.
3. Turn dough onto a floured surface. Coat with more flour. Gently roll out dough to 1/2 inch thickness. Cut with floured doughnut cutter. Arrange in floured trays then cover. Let rise until double in bulk, about 30-40 minutes.
4. Heat vegetable oil to 350°F in a skillet.
5. Slide doughnuts into hot oil with a wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil. Drain on a cake rack. Cool slightly.
6. Dip the doughnuts in creamy glaze. Spread chocolate glaze and top with sprinklers if desired.

CREAMY GLAZE

PROCEDURE
1. in a bowl, mix together butter, confectioner's sugar and FERNA VANILLA LIQUID. Beat until smooth.
2. Stir in water, 1 tablespoon at a time, until of spreading consistency.

CHOCOLATE GLAZE

PROCEDURE
1. Heat butter and chocolate on a double boiler until melted.
2. Cool slightly then add confectioner's sugar and FERNA VANILLA LIQUID. Stir until smooth.
3. Add in water, 1 tablespoon at a time, until of spreading consistency.