12For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer. You are done if you made powdered donuts at this point. Cool 5 minutes on paper towels, unless you want to powder them, and if so, then you want to cover them in powder after 30 seconds of cooling. 11Fry each donut for about 30 seconds per side, or until light golden brown. 
The dough should be bubbling rapidly, immediately from when you drop it in. it is easily tested with tiny portions of scrap dough left over from punching out the doughnuts.
10Heat the vegetable oil in a large frying pan over medium heat. 9Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size. Use this to punch out holes in the center of each of your donuts. Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Find the cap to a bottle of lemon juice or 8When you've punched out all the dough(you should have about a dozen unholed donuts), it's time for the holes. 
Be sure to wash the can very well, and punch a hole in the opposite end so that the dough won't be held inside the can by a vacuum.
7If you don't have a donut cutter, and don't intend to buy one, here's a way to punch out your dough: empty a standard 15-ounce can of whatever you can find. 6Roll out the dough on a heavily floured surface until it's about 1/2 inch thick. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays. 5Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. 4Add the remaining flour and knead the dough with flour-dusted hands until smooth. 
3Add about half the flour and mix for 30 seconds. 2Add the milk, margarine or butter, egg (yolk & whites, please/ no shell), sugar, and salt, and blend with an electric mixer until smooth. 1In a medium bowl, dissolve the yeast in the warm water.
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