DONUT RECIPE – FIRST RISE

PREP: Grease a large mixing bowl with a neutral (flavorless) oil.

1. Heat milk to warm (105°F – 115°F). Use a thermometer to check. Yeast will die off above 120°F. Add 1 teaspoon granulated sugar and yeast to the bowl. Stir briefly. Allow yeast to sit undisturbed for about 5 minutes, until it wakes up (reactivates) and becomes foamy.
2. In the bowl of a stand mixer with paddle attachment, beat the butter, sugar, salt, eggs, vanilla, and yeast mixture. Add in half the flour. Mix until blended. Swap the dough hook for paddle attachment. Add remaining flour to the bowl. Mix until the dough pulls away from the sides of the bowl. If the dough is too sticky and wet, add more flour, one tablespoon at a time.
3. Transfer the dough from the stand mixer to a floured work surface. Gently and briefly, knead until smooth. Place ball of dough into prepared mixing bowl. Cover the bowl with a clean dry cloth. Allow the dough to rise undisturbed at warm room temperature for 1 hour, or until doubled in size.

DONUT RECIPE – SECOND RISE

PREP: Line two baking trays with parchment paper.

NOTE: This recipe makes 14 donuts plus 14 donut holes, OR 16 donuts with no donut holes.

1. Transfer the dough to a floured work surface. Roll it out to a thickness of 1/2 inch. Cut out donuts and donut holes. Gather leftover scraps of dough. Gently, briefly knead them together. Do not overwork the dough! Allow it to rest for a few minutes before cutting out more donuts. Transfer donuts and donut holes to lined baking trays. Leave a space between pieces. Cover each tray with a clean dry cloth.
2. Allow donuts to rise undisturbed at warm room temperature for 45 minutes. They’ll rise lightly and become very delicate. With kitchen shears, slice the parchment paper so each donut is on a separate piece. This will help you lift and handle the donuts without deflating them.

FRYING THE DONUTS

PREP: Place two cooling racks over strips of paper towels.

1. Just before the donuts have finished rising, heat oil to 320°F – 340°F in a heavy pot. Use a candy thermometer to check the temperature. There should be enough oil so the donuts can float freely, but are not submerged.
2.  Carefully slide two donuts into the pot. Allow them to fry on the first side until beautifully golden. Flip them over with a slotted spoon. Allow the second side to fry until golden. This is a quick process! Transfer fried donuts to cooling racks. Repeat with remaining donuts and donut holes. Keep a close eye on the oil temperature. If it rises above 340°F, turn down the heat and wait until the temperature has lowered into the 320°F – 340°F range.

DONUT GLAZE RECIPE

PREP: Melt the butter. Allow it to shed heat and cool down a bit.

1. Add all ingredients to a medium bowl. Whisk icing until smooth.
2. With a slotted spoon dunk a fried donut into the bowl of icing. Flip the donut over so both sides are covered in glaze. Transfer to cooling racks, where excess icing can drip down onto strips of paper towels.

Transfer glazed donuts to a serving platter. Enjoy them while they’re fresh!