Donuts

 

 

Ingredients:

For the dough:

• 2 1/4 tsp (1 packet) active dry yeast

• 3/4 cup warm milk (110°F)

• 1/4 cup granulated sugar

• 2 1/2 cups all-purpose flour (plus extra for dusting)

• 1/4 tsp salt

• 1/4 cup unsalted butter, melted

• 1 egg

• 1/2 tsp vanilla extract

For frying:

• Vegetable oil (for deep frying)

For the glaze (optional but delicious):

• 1 1/2 cups powdered sugar, add more milk if need it should be loose

• 2–3 tbsp milk

• 1/2 tsp vanilla extract

Instructions:

1. Activate the yeast:

   • In a small bowl, combine warm milk and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until frothy.

2. Make the dough:

   • In a large bowl, mix the flour and salt.

   • Add the yeast mixture, melted butter, egg, and vanilla. Mix until a dough forms.

   • Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic (or use a stand mixer with a dough hook).

3. Let it rise:

   • Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.

4. Shape the donuts:

   • Roll out the dough to about 1/2 inch thickness.

   • Use a donut cutter (or a large glass and a small bottle cap) to cut out donuts and holes.

5. Second rise:

   • Place the shaped donuts on a tray lined with parchment. Cover and let them rise again for 30–45 minutes until puffy.

6. Fry:

   • Heat oil in a deep pot to 350°F.

   • Fry donuts in batches for 1–2 minutes per side, until golden brown.

   • Remove and drain on paper towels.

7. Glaze:

   • Mix powdered sugar, milk, and vanilla until smooth.

   • Dip warm donuts into the glaze, then set on a rack to allow glaze to set.