Glazed yeasted doughnuts

Scald the whole milk over a low simmer, then cool it.

Measure the instant yeast and the cooled milk into the stand mixer bowl.

Add the sugar, eggs, all-purpose flour, salt and melted lard.

Mix on low with the dough hook about three minutes, until the dough goes from a sandy shaggy mess to a sticky one, then five to six minutes on high.

The dough is ready when a firm tug produces no shearing or tearing.

Turn into a bowl, tuck into a taut round ball, cover and ferment one hour until gassed up and about doubled.

Flour the dough and the board, degas it by hand into a thick slab, then roll to about 18 inches by 10 to 12 inches, flouring and flipping halfway.

Cut twelve donuts with the largest ring mold, three across and four down, remove the scrap, then punch the holes with the smallest mold.

Move them to a sprayed parchment-lined sheet tray, wrap tightly with plastic and proof 45 minutes to an hour, or refrigerate overnight to fry the next morning.

Whisk the powdered sugar, corn syrup and milk to a very thick glaze with no clumps, and cover it so it does not skin.

Melt about three quarts of Crisco in a six and a half quart Dutch oven over medium.

The donuts are proofed when they have gassed up by about 50 percent and spring back when poked.

Fry four at a time at 350 to 360 Fahrenheit, 75 to 90 seconds until the bottoms are golden brown, then flip away from yourself and fry another 60 to 90 seconds; two and a half to three minutes total, to deeply golden brown all over.

Drain on a wire rack and cool about five minutes before glazing.

Set a donut on a wire rack over a bowl and pour glaze over it generously; the run-off in the bowl below is reused.

Let the glaze set about 15 minutes until it is no longer overly sticky.