Glazed Donuts
Servings: 24
Ingredients
150ml (½ cup) milk
5fl oz (⅔ cup) evaporated milk
2¼ tsp instant dry yeast
2 eggs
8 tbsp (1 stick) butter, melted and cooled
¼ cup granulated sugar
1 tsp salt
578g (4¼ cups) all-purpose flour, plus more for rolling out
the dough
2 quarts peanut oil, for frying
Glaze:
75g (⅓ cup) unsalted butter, melted
240g (2 cups) powdered sugar
1½ tsp vanilla extract
4 tbsp hot water or as needed
Directions
In a microwave safe cup or bowl, add the milk and evaporated milk. Microwave it for 30 seconds to warm it up.
If using active yeast, add it to the milk once it's body temp warm and let it bloom for about 5 minutes.
If using instant yeast, add it to the dry ingredients.
Using a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the warmed milk.
Add half of the flour, and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Knead until smooth.
Add more flour, about 2 tablespoons at a time, if the dough is too wet.
Grease a large bowl with a little oil.
Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
Turn the dough out onto a well-floured surface, and roll it to ¼ -inch thickness. Cut out the doughnuts (the larger circular one should be about 3 inches in diameter), flouring the cutters as you go.
Reserve the doughnut holes.
If you’re making filled doughnuts, don’t cut out the middle.
Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, keep the donuts in the oven with the light on.
About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375°F.
Meanwhile, line cooling racks, baking sheets or plates with paper towels.
Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry.
When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375°F.
Glaze:
Melt butter and stir in confectioners' sugar and vanilla until smooth.
Stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Dip the donuts in the glaze when ready.