Ingredients:
For the Doughnuts:
1 1/4 cups warm milk (110°F/45°C)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon salt
4 cups all-purpose flour (plus more for rolling)
Vegetable oil for frying
For the Glaze:
2 cups powdered sugar
1/3 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 cup hot water
Directions:
I. In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy.
II. In a large mixing bowl, combine the remaining sugar, melted butter, eggs, and salt. Add the yeast mixture and mix until well combined.
III. Gradually add the flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, or until it becomes smooth and elastic.
IV. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
V. Once the dough has risen, roll it out on a floured surface to about 1/2-inch thickness. Cut out doughnuts using a doughnut cutter or a round cutter with a smaller cutter for the holes. Place the doughnuts on a floured baking sheet, cover, and let them rise again for 30-40 minutes.
VI. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches, cooking each side for about 1-2 minutes until golden brown. Remove and drain on a paper towel-lined plate.
VII. To make the glaze, whisk together the powdered sugar, melted butter, vanilla extract, and hot water until smooth.
VIII. Dip each warm doughnut into the glaze, allowing the excess to drip off, and place them on a wire rack to set.
Prep Time: 20 minutes (plus rising time)
Cooking Time: 20 minutes
Total Time: 2.5 hours
Kcal: 250 kcal per doughnut
Servings: 12-15 doughnuts
