While oil is heating combine all glaze ingredients in a small bowl.
Fry donuts a few at a time until golden brown on both sides, flipping once.
Cool on a wire rack for 1-2 minutes before dipping into glaze.
Water: Use warm water from your kitchen faucet. It should feel warm on your hands, but not burning hot. Around 110 degrees is considered ideal. If water is too cold, the yeast may not activate. If water is too warm the yeast could die off. Anything above 120 degrees will kill the yeast.
Yeast: This recipe uses active dry yeast. Make sure your yeast is in date, or it may not work correctly.
Use Shortening: I don't usually fry with shortening, but it is worth it here. Word on the street is it's what Krispy Kreme uses too! If you don't want to use shortening you can also use canola oil instead.
Do not over mix: We want our donuts to be light and airy. Overmixing leads to a dense and heavy pastry which is not what we're going for here.
Be Patient: Waiting for the donuts to rise can be agonizing. However, don't be tempted to rush through this step. We need time for the donuts to rise to give them that classic airy texture we know and love.
Don't overcrowd the pan. This can lower the temperature of the oil, and lead to a soggy doughnut.
Use a thermometer to ensure the oil is the right temperature. If the oil is too hot donuts can burn. If the oil is too cold donuts will not cook all the way through and could become soggy.