Yeast-Raised Glazed Doughnuts
This was my Dad's(the Second Yankee Chef)favorite doughnut. It wasn't long before all us kids felt the same.
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For 10 Serving(s)
- 1/4 cup(s) milk
- 2 cup(s) powdered sugar
- 1/2 teaspoon(s) vanilla
- 3 cup(s) flour
- 1 tablespoon(s) granular yeast
- 1/4 cup(s) sugar
- 1/4 teaspoon(s) nutmeg
- cup(s) milk
- 2 tablespoon(s) butter or margarine, melted
- 1 egg
- 1 teaspoon(s) vanilla
- 6 cup(s) vegetable oil or shortening, for frying
Yeast-Raised Glazed Doughnuts Directions
- Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter, and vanilla and stir into the flour mixture, mixing until well combined. Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk. Deflate the dough by punching down and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4-inch thickness and cut with a round cutter (or, using a pizza wheel, cut into strips to make crullers. Cover loosely with greased plastic wrap and let rise again for about 1 hour, until doubled again. Place oil or shortening in a heavy pan or deep skillet and heat to 350-degrees F. Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should take no more than a minute for each side. Overcooking will make the doughnuts tough. Drain on paper towels.
- To make glaze, stir the milk into the powdered sugar until it is smooth, then add the vanilla.
- When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts in the glaze, then place on a rack or plate to let the glaze drip down or dip both sides into glaze, although you may need to double the glaze recipe.