Ingredients :
- FOR DONUTS
- 2 1/4 teaspoons active dry yeast, (one packet)
- 1/2 cup warm water, 100 to 110 degrees
- 1/4 cup granulated sugar, divided use
- 1/4 cup evaporated milk, at 100 to 110 degrees
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 4 cups canola oil for frying
- FOR GLAZE
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 4 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 2/3 cup confectioner's sugar
- 2-4 tablespoons hot water
Method :
- In a large bowl whisk together yeast, warm water and 2 tablespoons of the sugar, let rest 10 minutes
- Add evaporated milk, remainig sugar, salt, butter, egg, egg yolk and vanilla, stir to blend, it will look lumpy
- Add half of the flour and mix until smooth
- Add remaining flour and mix, again just until smooth
- Cover bowl with plastic wrap and place in a warm spot until doubled about 1 hour
- Scrape dough out onto a floured work surface
- Roll 1/2 inch thick with floured roller
- Cut into three inch circles and cut a whole in the middle of each circle
- Cover donut circles and holes with a towel and let rise again until doubled, about 30 minutes
- Preheat oil in a dutch oven or deep skillet 1/2 full to 360
- Fry 2 to 4 donuts at a time. They cook quick, about 15 seconds on each side, flip with a slotted spoon. fry donut holes aa well.
- Drain on paper towels
- MAKE GLAZE:
- In a large bowl beat butter, confectioner"s sugar, cream, vanilla, salt and 2 tablespoons hot water until smooth, add more hot water as needed to make a glaze consistancy
- Dip donut tops in glaze to coat, dry on racks. Dip donut holes as well
- Donuts are best warm, they can be reheated one at a time in microwave for 5 to seconds
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