Homemade Mini donuts

Pour the milk into a saucepan and heat it to about 37 degrees Celsius (99 degrees Fahrenheit), or finger warm. Put yeast and warmed milk into a mixing bowl and dissolve the yeast in the milk. Once the yeast is dissolved, add the other ingredients into the mixing bowl and mix until you get a smooth dough. Optionally, hold back a bit of flour to avoid making the dough too dry. Let the dough rise for 30 minutes at room temperature under a shower cap. If you don’t have a shower cap, you can use plastic wrap instead. After the dough has risen, turn it out onto a floured surface and divide it into 6 equal pieces. Roll each piece of dough into a ball. Let the balls rest for a couple of minutes, then roll them into long sausages (about 25 centimeters in length). Divide each sausage into 10 pieces and roll each piece into nice round balls. Give the balls a slight press before making a hole in each of them, optionally using a plain tube to make the hole. Place your donuts on a baking sheet lined with parchment paper to proof. Let your mini donuts proof for 30 minutes. While your donuts are proofing, put the shortening in a saucepan and heat it up. Use a small piece of dough to test the temperature. When it floats to the top and starts to turn golden, the shortening is ready for frying your donuts. Fry your mini donuts for one minute on each side. Do not put too many donuts in the pan at once, as it will lower the temperature too much. Let your mini donuts drain on a piece of absorbent paper before dusting them with powdered sugar or topping them with glaze or whatever your favorite topping is.