Raised Doughnuts with Milk Glaze
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 doughnut rounds are tender and delicate in flavor.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 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
- For Doughnuts: Dissolve yeast in 1/4 cup warm water (about 105°F | 40°C). 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 (175°C) 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.
- For Glaze: Beat together 1 pound powdered sugar, 1/4 cup milk, 1/3 cup water and vanilla until smooth. Drizzle over warm doughnuts.
Makes 18 doughnuts.