Categories: Breakfast
Ingredients
- Doughnuts:
- 1/4 cup sugar
- 1 1/8 cups whole milk, very warm
- 3 tsp instant yeast
- 2 large eggs
- 1 1/4 sticks unsalted butter, melted
- 4 cups flour
- 1/4 tsp salt
- 4 cups vegetable shortening, for frying
- Glaze:
- 3 cups powdered sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup cold water
Directions
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In a medium bowl, add the sugar to the warm milk. Then add the yeast. Allow it to sit for 5-10 minutes, or until the yeast is starting to bubble.
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In a small bowl, beat the eggs. Then pour them into a bowl with the melted butter, whisking constantly.
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Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
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Mix the flour and salt in a bowl, then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture. Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl, and mix for 30 seconds more. Then place the dough in a lightly oiled bowl, cover it with plastic wrap, and refrigerate it for 8-12 hours.
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The next morning, remove the dough from the fridge and allow it to come to room temp and rise for 1 1/2-2 hours. Put it in a warm spot if necessary to facilitate rising.
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Turn it out onto a floured surface and roll it out to about 1/4 inch thick. Use a doughnut cutter to cut out the doughnuts.
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Remove the holes and transfer the doughnuts to a lightly floured baking sheet lined with a baking mat or parchment. Then cover lightly with tea towels and place it on a draft-free area of your kitchen for at least 1 1/2-2 hours.
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Melt the shortening in a pot over medium-high heat till it reaches 350 on a candy thermometer. Carefully drop the doughnuts, a few at a time, into the oil. They should immediately float to the top and puff up.
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Use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they’re golden brown on both sides (this should take less than a minute total). At the end, drop in the doughnut holes and fry them until they’re golden brown.
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. Place the doughnuts on paper towel-lined plates to drain.
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. To glaze the doughnuts, mix the powdered sugar, salt, vanilla, and water in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over. Then remove them and place them on a rack so that the excess glaze can drip off.
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. To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff. Then stick them in a basket or box.