Homemade Glazed Doughnuts

Total Time: 27 mins Preparation Time: 25 mins Cook Time: 2 mins

Ingredients

• 1 1/8 cups whole milk, warm
• 1/4 cup sugar
• 2 1/4 teaspoons yeast, instant (one package) or 2 1/4 teaspoons active dry yeast (one package)
• 2 large eggs, beaten
• 5/8 cup unsalted butter, melted
• 4 cups all-purpose flour
• 1/4 teaspoon salt
• canola oil
• 3 cups powdered sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup cold water or 1/2 cup milk

Recipe

• 1 to make the dough:.
• 2 1. make sure milk is nice and warm, but not overly hot.
• 3 2. add sugar to milk. stir to dissolve.
• 4 3. add yeast into a small bowl.
• 5 4. pour milk/sugar mixture over yeast. stir gently, then let sit for 10 minutes.
• 6 5. melt butter in separate bowl until butter is almost melted. stir to finish melting so butter won’t be overly hot.
• 7 6. add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
• 8 7. add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
• 9 8. with the mixer on 3 or medium-low speed, pour in the yeast mixture.
• 10 9. allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
• 11 10. with the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
• 12 11. stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
• 13 12. after five minutes, stop the mixer and scrape the bottom of the bowl.
• 14 13. turn on the mixer for 30 seconds.
• 15 14. turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
• 16 15. after 10 minutes, transfer dough to a lightly oiled bowl. toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
• 17 16. refrigerate dough for at least 8 hours, or overnight.
• 18 to make the doughnuts:.
• 19 1. remove bowl from fridge and turn out dough onto a lightly floured surface.
• 20 2. roll out to 1/4 to 1/3-inch thickness.
• 21 3. using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
• 22 4. cut holes out of each round using a 1 1/2-inch cutter.
• 23 5. place both doughnuts and holes on a floured baking sheet.
• 24 6. cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so i have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
• 25 7. allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. doughuts should be visibly puffier and appear to be airy.
• 26 to fry the dougnuts.
• 27 1. heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
• 28 2. one to two at a time, gently grab doughnuts and ease them into the hot oil. allow them to cook 1 minute on each side; they will brown very quickly.
• 29 3. remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
• 30 4. place doughnut immediately on several layers of paper towels. count to five, then flip it over onto a clean part of the paper towels. count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
• 31 5. repeat with remaining doughnuts and holes. the holes will cook more quickly than the doughnuts; about 30 seconds per side.
• 32 6. allow doughnuts to slightly cool.
• 33 to glaze.
• 34 1. mix all glaze ingredients in a bowl until completely smooth.
• 35 2. one by one, dip doughnuts into the glaze until halfway submerged. (note: completely submerge doughnut holes, then remove with slotted spoon.).
• 36 4. remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
• 37 5. serve warm if possible, or room temperature.