Doughnut Directions:
- Heat the milk to 100 degrees. You can do this in the microwave or on the stove top.
- Stir in the yeast until it is dissolved or close to dissolved.
- Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.
- Cover the bowl to prevent drying out and place in a warm spot to rise.
- When the batter has doubled in size (about an hour, depending on the
temperature of your house), add it to a mixer fitted with a paddle
attachment.
- Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.
- Mix in vanilla extract and butter until smooth.
- With the mixer running, slowly add the rest of the flour (1 1/4 cups
+ 2 tablespoons). Keep mixing until the batter just comes together into
a smooth dough. It will be quite wet and sticky, but should be able to
hold together as one “lump” of dough. If not, add a bit more flour, one
tablespoon at a time.
- Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
- Cover the bowl again and place in a warm spot to rise.
- Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.
- On a well-floured surface, gently roll out the dough to about 3/8” to 1/2” thickness.
- Use cookie cutters to stamp out whatever shapes you like. I used a 3
1/2" circle for the large doughnuts with a 1 1/4" hole. For the minis,
I used a 1 1/2" circle with a 15/16" hole (all of these cutters come in
the same set). Save the holes to fry up as well, or roll the batter out again to make more doughnuts.
- Place the stamped dough on a parchment- or Silpat-lined cookie
sheet, cover with plastic, and allow to rise again in a warm spot.
- Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer
until it reaches 360 F. I strongly prefer to fry in a deep fryer. It
keeps everything so much cleaner and perfectly regulates the
temperature.
- Fry the doughnuts in batches until golden brown on each side (you'll
need to flip them mid-fry). The total frying time will be under 2
minutes. Use tongs to flip and retrieve them.
- Set hot doughnuts on paper towels to absorb extra oil.
Glaze Directions:
- Mix all ingredients in a small bowl until smooth.
- Drizzle over piping hot doughnuts.
If necessary, reheat doughnuts in the microwave for about twenty seconds.
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