This recipe yields a batch of classic, melt-in-your-mouth glazed doughnuts.
Ingredients:
- For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- 1/4 cup granulated sugar
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 large eggs
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions:
- Activate Yeast: In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5-10 minutes, or until foamy.
- Combine Dough Ingredients: In a large bowl, whisk together 3 cups of flour and salt. In a separate bowl, whisk together eggs, melted butter, and vanilla extract.
- Add Wet Ingredients: Pour the activated yeast mixture and the egg mixture into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape Doughnuts: Punch down the dough and roll it out on a lightly floured surface to about ½ inch thickness. Use a doughnut cutter to cut out the doughnuts.
- Second Rise: Place the doughnuts on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30 minutes.
- Fry Doughnuts: Heat about 3 inches of vegetable oil in a deep fryer or heavy pot to 350°F. Carefully fry the doughnuts in batches for 1-2 minutes per side, or until golden brown.
- Drain and Cool: Remove the doughnuts from the oil with a slotted spoon and drain on paper towels. Let cool slightly on a wire rack.
- Make Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the amount of milk to reach your desired consistency.
- Glaze Doughnuts: Dip the cooled doughnuts in the glaze, allowing excess to drip off.
- Enjoy: Serve immediately or store in an airtight container at room temperature for up to 2 days.