Classic Glazed

Ingredients

For the Doughnuts:

• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup warm milk (110°F)
• ⅓ cup granulated sugar
• ½ teaspoon salt
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 2 ½ to 3 cups all-purpose flour
• Oil for frying

For the Glaze:

• 2 cups powdered sugar
• ¼ cup milk
• ½ teaspoon vanilla extract

Instructions

1. Prepare the Dough:

• In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it’s foamy.
• In a large mixing bowl, combine the sugar, salt, eggs, melted butter, and the yeast mixture. Mix well.
• Gradually add the flour, starting with 2 ½ cups. Mix until the dough comes together. If it’s too sticky, add a little more flour.
• Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

2. Let it Rise:

• Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

3. Shape the Doughnuts:

• Roll out the dough on a floured surface to about ½-inch thickness.
• Use a doughnut cutter or two round cutters (one larger and one smaller) to cut out doughnut shapes. Place the doughnuts on a floured baking sheet.

4. Second Rise:

• Cover the cut doughnuts with a cloth and let them rise for another 30 minutes.

5. Fry the Doughnuts:

• Heat oil in a deep fryer or large pot to 350°F (175°C).
• Fry the doughnuts a few at a time for about 1 minute on each side, or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate.

6. Make the Glaze:

• In a bowl, whisk together the powdered sugar, milk, and vanilla until smooth.

7. Glaze the Doughnuts:

• Dip the warm doughnuts into the glaze, allowing excess to drip off. Place on a wire rack to set.

Enjoy!