Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm milk (110°F/45°C)
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup butter, melted
- 5 cups all-purpose flour
- 1 quart vegetable oil for frying
Glaze:
- 1/3 cup butter
- 2 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons hot water, or as needed
Directions:
- Sprinkle yeast over warm milk and let stand for about 5 minutes, until foamy.
- In a large bowl, mix together yeast mixture, sugar, salt, eggs, butter, and 2 cups of flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
- Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover, and let rise until doubled in volume, about 1 hour.
- Turn the dough out onto a floured surface and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until doubled in size, about 30 minutes.
- Heat oil in a deep-fryer or large heavy skillet to 350°F (175°C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown, about 1 minute per side. Remove from hot oil, to drain on a wire rack.
- To make glaze, melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the glaze is thin, but not watery. Set aside.
- When doughnuts are cool enough to handle, dip into the glaze, and set on a wire rack to drain off excess. Keep a cookie sheet or tray under rack for easier clean up.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes (excluding rising time)
Kcal: 350 kcal | Servings: 18 doughnuts