These moist, chewy doughnuts
hit the spot on a cold morning with a steaming mug of coffee
or tea. Drizzled with a milk glaze, these rounds are tender and
delicate in flavor.
Raised Doughnuts
with Milk Glaze
1 (1/4-ounce) package
active dry yeast or 2 1/2 teaspoons
1/4 cup water
3/4 cup milk
1/4 cup butter or margarine, melted
1/4 cup granulated sugar
1 large egg, beaten
3 1/2 cups all-purpose flour
2 cups vegetable oil
1 (16-ounce) box powdered sugar, sifted
1/4 cup milk
1/3 cup water
1/2 teaspoon vanilla extract
Dissolve yeast in 1/4
cup warm water (about 105°F). Set aside.
Scald 3/4 cup milk; cool
to lukewarm.
In a large bowl combine
milk, margarine, sugar and beaten egg, mixing by hand. Add the
yeast mixture and stir in flour slowly. Knead mixture by hand
for about 10 minutes until smooth.
(Alternatively, combine milk, butter, sugar and eggs in the work
bowl of a large stand mixer. With the flat beater in place mix
on low to distribute ingredients. Add yeast mixture. Switch to
dough hook and add flour 1 cup at a time while mixing on low.
Mix until dough follows dough hook around the bowl.)
Whether made by hand or
mixer, transfer dough to a lightly greased bowl and cover with
a tea towel. Allow to stand about 1 hour or until doubled in
bulk.
Punch down, allow to rise
again for about 1/2 hour.
Punch down a second time,
then roll out to about 1/2-inch thick. Cut into doughnuts with
doughnut cutter; place on cookie sheet. Let rise again until
double.
Heat oil in skillet to
about 350°F or until a speck of dough bobs on the surface
of the hot oil. Fry in batches until golden brown all over. Remove
from oil; drain on paper towels.
Glaze: Beat together 1 pound powdered
sugar, 1/4 cup milk, 1/3 cup water and vanilla until smooth.
Drizzle over warm doughnuts.
