FERNA GLAZED DOUGHNUTS

PROCEDURE
1. Dissolve EAGLE INSTANT DRY YEAST in warm water in a 2 1/2 quart bowl.
2. Add milk, FERNA IODIZED SALT, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally for 2 minutes.
3. Stir in remaining flour until smooth. Cover and let rise in warm place until double for 50 to 60 minutes. (Dough is ready when indention remains when touched.)
4. Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30 to 40 minutes.
5. Heat vegetable oil in deep fryer to 3500F.
6. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface). Drain.
7. Dip the doughnuts into creamy glaze set on rack; when slightly cooled spread chocolate glaze on top. Doughnuts may be dipped into sprinkles or toppings after chocolate glaze is applied if desired.

CREAMY GLAZE

PROCEDURE
Heat butter until melted. Remove from heat. Stir in confectioner's sugar and FERNA VANILLA LIQUID until smooth. Stir in water, 1 tablespoon at a time, until you get the desired consistency.

CHOCOLATE GLAZE

PROCEDURE
Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in confectioner's sugar and FERNA VANILLA LIQUID until smooth. Stir in water, 1 tablespoon at a time, until of desired consistency.