Mix yeast, water, sugar, eggs, flour, salt and lard on low speed with dough hook for 3min or until the dough forms into a mass. Increase speed to high and mix for 5-6 more minutes or until the ball looks cohesive and somewhat smooth. At this point, dough shouldn't tear when you tug it gently. If it does, mix longer.

Transfer to a bowl and tuck and round it into a ball as shown @2:20. Cover and allow to proof at room temp for 1 hour.

After proofing the dough should have roughly doubled in size. Transfer dough to a floured work surface. Degas with your fingers slightly then roll out into a roughly 18" (45cm) x 10-12" (25-30cm).

Cut donuts out, 3 across and 4 down, using largest and smallest ring molds (for donut hole) then transfer to a parchment lined, oiled sheet tray. Wrap well and proof at room temp for 45-60 minutes.

Heat crisco in large heavy bottomed pot over medium until it reaches 350F/175C.

Carefully place donuts in oil away from your body. Only fry 3-4 donuts at a time to not overcrowd and to keep oil temp from dropping. Fry for 60-90 seconds, until golden. Flip and repeat.

When done, transfer to a wire rack and allow to cool for about 5 minutes before glazing. See my glazing method @9:27.

Combine and whisk until smooth. Cover until ready to use.