DONUTS

 

INGREDIENTS:

DONUT

• 1 ½ cups milk(360 mL), warm to the touch
• 1 cup sugar(200 g)
• ½ oz yeast(15 g)
• 1 stick unsalted butter, soft
• 3 eggs
• 1 tablespoon vanilla extract
• 5 cups flour(625 g)
• 1 tablespoon olive oil

GLAZE

• 3 cups powdered sugar(360 g)
• 1 cup milk
• 1 tablespoon vanilla extract

PREPARATION:

1. In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
2. In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
3. Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
4. Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
5. Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
6. Let the dough rise in a warm place for an hour, or until doubled in size.
7. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
8. Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
9. Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
10. Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
11. Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
12. In a bowl, combine the powdered sugar, milk and vanilla extract until smooth.
13. Dunk the donuts in the glaze or drizzle the glaze on top.