Made-From-Scratch Donuts

Made-From-Scratch Donuts

(makes 2-3 dozen)

1 1/2 c. warm whole milk (105-110 degrees F)

1 (0.25-ounce) package active dry yeast

2/3 plus 2 teaspoons sugar

1/2 c. unsalted butter, softened

1 tablespoon vanilla extract

3/4 teaspoon salt

2 eggs, lightly beaten

About 6 1/4 c. flour

vegetable oil, for frying

Vanilla Glaze (recipe to follow)

1. In a stand mixer bowl, stir together warm milk, yeast, and 2 teaspoons sugar.  Let sit until yeast bubbles, about 5 minutes.
2. Stir (I used the paddle attachment on my KitchenAid) in butter, vanilla extract, salt, eggs, and 2/3 cup sugar.
3. Gradually add 3 cups flour, beating at medium speed until combined.
4. Continue to add flour until mixture begins to leave the sides of the bowl.  (At this time, I switched to the hook attachment on my KitchenAid.)
5. On a lightly floured surface, knead dough until smooth and stretchy.  Use flour to keep dough from sticking to hands.
6. Spray a large bowl with cooking oil.  Place dough in bowl, turning until coated.  Cover and let stand until doubled in size, about an hour. 
7. Punch dough down. On a lightly floured surface, roll dough to 1/2 inch thickness. Cut dough with donut cutter. 
8.  Place donuts and donut holes on a floured baking sheet.  Let rise until doubled in size, about 40 minutes.
9.  Fill a large cast-iron dutch oven with oil and heat to 350 degrees.
10.  Fry donuts and donut holes in batches until golden brown.  Let cool on paper towels.

Vanilla Glaze

5 tablespoons whole milk

2 teaspoons butter

1 teaspoon vanilla extract

1/8 teaspoon salt

3 cups powdered sugar

1.  Microwave milk, butter, vanilla, and salt until warm, about 30 seconds. Whisk in powdered sugar until smooth.
2. Dip cooled donuts and donut holes in glaze and top with sprinkles, if desired.  Let sand until glaze is set.

Enjoy!