Ingredients:
- 1 cup whole milk, warmed to 110F 43C
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 4 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- Vegetable oil, for frying
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
Instructions:
Pour the warm milk and powdered sugar into a bowl
After scattering the yeast over the mixture, let it sit until foamy, about five minutes
Flour and salt should be combined in a large mixing bowl
Add the eggs, vanilla extract, and softened butter
Stir the yeast mixture in until a sticky dough forms, about 1 minute
The dough should be smooth and elastic after about five minutes of kneading on a floured surface
After the dough has doubled in size, place it in a bowl that has been greased, cover it with a fresh kitchen towel, and let it rise in a warm location for approximately one hour
Roll out the risen dough to a thickness of 1/2 inch after punching it down
Cut out donut shapes with a donut cutter or a glass and a smaller round cutter
Put them on a baking sheet and wrap a towel over them
Give them an additional half-hour to rise
Raise the temperature of the vegetable oil to 350F 175C in a large, deep saucepan
When the oil is hot, carefully add the donuts and fry them for one to two minutes on each side, or until golden brown
Using a slotted spoon, remove and place on paper towels to drain
To make the glaze, whisk together the milk, vanilla extract, and powdered sugar in a separate bowl
Allowing any excess glaze to fall off, dip each donut into the glaze
Transfer to a wire rack to cool
While the yeast doughnuts are still fresh, serve them with a vanilla glaze and enjoy
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