Perfect Yeast Doughnuts
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1-1/8 cup whole milk, warm
- 1/4 cup sugar
- 2-1/4 teaspoons Instant Or Active Dry Yeast
- 2 whole large eggs, lightly beaten
- 1 and 1/4 stick unsalted butter, melted
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- Shortening/oil for frying
- Glaze for hot yeast donuts:
- 4 tablespoons salted butter, melted
- 1 teaspoon vanilla
- 3 cups powdered sugar
- Enough milk to make a thin icing (about 1/2 cup)
- Warm the milk until it is getting nice and warm.
- Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.
- Add the beaten eggs and melted butter to the bowl and stir to combine.
- While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well.
- Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch thick. Use a three-inch donut cutter to cut out the donuts.
- Place the cut donuts and holes on a lightly greased baking sheet.
- Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking.
- Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 365 to 375 degrees.
- Carefully add the donuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side. The donut holes will only take about 30 seconds per side.
- Just combine all the ingredients in a medium bowl and mix until smooth.
- Add just enough milk to make a thin icing.
- Once the donuts are dipped halfway in the icing take them out, turn them icing side up, and place them on a cooling rack set inside a baking sheet
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