Ingredients
For the Dough:
3 tablespoons milk
3 tablespoons boiling water
1 teaspoon active dry yeast
1/4 cup granulated sugar
1 egg
2 tablespoons unsalted butter, softened
1 1/2 cups all-purpose flour (plus more for kneading)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Oil for frying (vegetable or canola)
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
Instructions
1. Activate the Yeast:
In a small bowl, combine 3 tbsp milk with 3 tbsp boiling water (this brings it to warm temperature).
Sprinkle 1 tsp yeast over the liquid and add a pinch of sugar. Let sit for 5–10 minutes until foamy.
2. Make the Dough:
In a medium bowl, mix the yeast mixture, 1/4 cup sugar, 1 egg, 2 tbsp softened butter, 1/2 tsp vanilla, and 1/4 tsp salt.
Add 1 1/2 cups flour gradually, mixing until a soft dough forms.
Knead on a floured surface for 5–7 minutes until smooth and elastic. Add a little more flour if it’s too sticky.
3. First Rise:
Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1–1.5 hours or until doubled.
4. Shape the Doughnuts:
Roll out the dough to about 1/2-inch thickness.
Cut out doughnuts using a doughnut cutter or two round cutters (e.g., a cup and a bottle cap).
Place on a floured tray and let rise again for 30 minutes.
5. Fry:
Heat oil in a deep pan to 350°F (175°C).
Fry doughnuts a few at a time, 1 minute per side or until golden brown.
Drain on paper towels.
6. Make the Glaze:
In a bowl, mix 1 cup powdered sugar, 2 tbsp milk, and 1/4 tsp vanilla until smooth.
7. Glaze the Doughnuts:
Dip warm doughnuts into the glaze, let the excess drip off, and place on a wire rack to set.
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