Ingredients
For the Dough:
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup warm water (about 110°F / 43°C)
1/4 cup granulated sugar
1/4 cup whole milk, warmed
1/4 cup evaporated milk
1/4 cup unsalted butter, melted
1 large egg
1/2 teaspoon salt
2 1/2 to 3 cups all-purpose flour (start with 2 1/2 cups, add more if needed)
Oil for frying (vegetable or canola oil)
For the Glaze:
2 cups powdered sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
Instructions
1. Activate the Yeast:
In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let it sit for 5–10 minutes until foamy.
2. Make the Dough:
In a large bowl, mix the sugar, warm milk, evaporated milk, melted butter, egg, and salt. Stir in the activated yeast.
Gradually mix in the flour, 1/2 cup at a time, until a soft dough forms.
3. Knead the Dough:
Knead on a lightly floured surface for 5–8 minutes until the dough is smooth and elastic. (Or use a mixer with a dough hook for 4–5 minutes.)
4. First Rise:
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled in size — about 1 to 1.5 hours.
5. Shape the Doughnuts:
Roll out the dough to about 1/2-inch thick. Use a doughnut cutter (or 2 round cutters) to cut doughnuts and holes.
6. Second Rise:
Place cut doughnuts on a parchment-lined tray. Cover loosely and let them rise for another 30–45 minutes until puffy.
7. Fry the Doughnuts:
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry 2–3 doughnuts at a time, about 1 minute per side, until golden. Drain on paper towels.
8. Glaze Them:
Mix all glaze ingredients until smooth. Dip warm doughnuts into the glaze (both sides or just the top), then place on a rack to let excess drip off.
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