Donut Recipe

So I've had a couple of requests for this donut recipe. The original recipe that I was taught makes 12 dozen donuts. TWELVE DOZEN! So I tried to quarter it and I was putting off posting it to see if "Our Best Bites" came out with a better smaller recipe. Anyway, here's the original and my atempt to quarter it. They still turned out really good but not quite the same as the ones made in the class when the original recipe was used.

Original:
*Makes 12 Dozen
2 Cups water
5 Tbl regular Yeast
6 Cups milk (2 (14oz) cans evaporated milk + enough water to make 6 cups)
2 Cups sugar
8 tsp. salt (2 Tbl + 2 tsp.)
20-22 Cups flour
2 Cups shortening
8 eggs

Glaze
Mix powdered sugar and hot water to consistency of crepe mix. Add a little yellow food coloring and lemon extract.
Glaze while warm.

Instructions
Mix all together. Let rise twice. Roll out onto floured surface to 1/2 - 3/4 inch thickness. Cut with round cutter. Press center down with thumb. Cut center out with small round cutter. Stretch donut a little, place bottom side down onto floured wax paper or surface. Let rise till light and airy.
Deep fry in canola oil heated to 375
Turn when barely brown with wooden spoon handle.
Let oil drip over pan. Place on brown paper bag till warm enough to touch, then dip in glaze and set on cooling rack with drip pan underneath.

Quartered:
*Makes 3 Dozen
1/2 Cup water
3 3/4 tsp regular Yeast
1 1/2 Cups milk (1, 5 oz can evaporated milk + enough water to make 1 1/2 cups)
1/2 Cup sugar
2 tsp. salt
5-6 Cups flour
1/2 Cup shortening
2 eggs

Give it a try!