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Dissolve yeast in warm water in a large bowl. Add milk, sugar, salt, eggs, shortening, and 2 cups flour; beat on low speed for 30 seconds, scraping bowl, then on medium speed for 2 minutes. Stir in remaining flour until smooth. Cover and let rise until doubled, 50–60 minutes.
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Turn dough onto a floured surface, lightly roll to coat, then roll out to ½-inch thickness. Cut with a floured doughnut cutter. Place on a floured surface, cover, and let rise until doubled, 30–40 minutes.
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Heat canola oil in a deep fryer or heavy pot to 350°F. Fry doughnuts in batches until golden brown, about 1 minute per side. Remove carefully and drain on paper towels
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For the creamy glaze, melt butter in a small saucepan. Remove from heat and stir in powdered sugar and vanilla, adding hot water 1 Tbsp at a time until smooth. Dip warm doughnuts into glaze, place on a rack, and let set slightly.
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For the ganache, heat cream until just simmering. Pour over chopped chocolate in a heatproof bowl, let sit 2 minutes, then stir until smooth. Add butter and stir until glossy. Spread ganache over glazed doughnuts and let cool before finishing.
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Sprinkle donuts with flaky sea salt if desired, then drizzle with Lee Kum Kee Chili Crisp Original before serving. For more chili crisp recipe ideas to use Chili Crisp Original in, check out our product page!
