Classic Yeast Doughnuts Recipe

Ingredients:

For the Doughnuts:

• 1 cup (240 ml) whole milk
• ¼ cup (60 g) unsalted butter
• ¼ cup (50 g) granulated sugar
• 2 ¼ teaspoons (1 packet) active dry yeast
• 2 large eggs
• 4 cups (500 g) all-purpose flour
• ½ teaspoon salt
• Vegetable oil, for frying

For the Glaze:

• 2 cups (240 g) powdered sugar
• ¼ cup (60 ml) milk
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Dough:

1. Heat Milk and Butter:

   • In a small saucepan, heat the milk and butter over low heat until the butter is melted and the mixture is warm (about 110°F/45°C). Be careful not to overheat; it should be warm but not hot.

2. Activate Yeast:

   • In a large mixing bowl, sprinkle the yeast over the warm milk mixture. Add a pinch of sugar and let it sit for about 5 minutes, or until it becomes frothy.

3. Add Sugar and Eggs:

   • Stir in the granulated sugar and eggs until well combined.

4. Mix Dough:

   • Gradually add the flour and salt, mixing until a dough forms. You can use a stand mixer with a dough hook attachment or mix by hand.

5. Knead:

   • If using a stand mixer, knead the dough on medium speed for about 5 minutes, or until it’s smooth and elastic. If kneading by hand, knead on a floured surface for about 8-10 minutes.

6. First Rise:

   • Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

2. Shape and Fry the Doughnuts:

1. Roll Out Dough:

   • Turn the dough out onto a floured surface and roll it out to about ½ inch thickness.

2. Cut Doughnuts:

   • Use a doughnut cutter or two round cutters (one larger for the outer circle and one smaller for the hole) to cut out doughnut shapes. Alternatively, you can use a round cutter for doughnut holes.

3. Second Rise:

   • Place the cut doughnuts on a parchment-lined baking sheet. Cover with a towel and let them rise for about 30 minutes, or until they have puffed up.

4. Heat Oil:

   • In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.

5. Fry Doughnuts:

   • Fry the doughnuts in batches, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

3. Glaze the Doughnuts:

1. Prepare Glaze:

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

2. Glaze Doughnuts:

   • While the doughnuts are still warm, dip the tops into the glaze. Allow the excess glaze to drip off and set the glazed doughnuts on a wire rack to let the glaze set.

4. Serve:

1. Enjoy:
   • Serve the doughnuts fresh and enjoy them with your favorite coffee or tea!

Variations:

• Chocolate Glaze: Add ¼ cup of unsweetened cocoa powder to the glaze mixture.

• Cinnamon Sugar: After frying, toss the doughnuts in a mixture of granulated sugar and cinnamon.

• Filled Doughnuts: Fill with jam, custard, or cream by injecting the filling into the center using a piping bag with a filling tip.