Ingredients:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (105-115°F)
- 1 1/2 cups lukewarm milk
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup unsalted butter, melted
- 5 cups all-purpose flour, plus more for dusting
- Oil for frying
For the Glaze:
- 1/2 cup butter, melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4-6 tablespoons hot water
Directions:
- In a small bowl, dissolve yeast in warm water and let stand until frothy, about 5 minutes.
- In a large bowl, mix together the milk, sugar, salt, eggs, melted butter, and yeast mixture.
- Gradually add the flour to the mixture, kneading until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Turn out the dough onto a floured surface, and gently roll out to 1/2 inch thickness.
- Cut out doughnuts using a doughnut cutter or large biscuit cutter with a smaller cutter for the holes.
- Let cut doughnuts rise until doubled, about 30 minutes.
- Heat oil in a deep-fryer or large heavy skillet to 350°F (175°C).
- Fry doughnuts in hot oil until golden on both sides, about 1 minute per side.
- Drain on paper towels.
- To make the glaze, mix together melted butter, powdered sugar, and vanilla. Add hot water one tablespoon at a time until the glaze is somewhat thin, but not watery.
- Dip doughnuts into the glaze while still warm, and set on wire racks to drain off excess.
Prep Time: 2 hours | Cooking Time: 10 minutes | Total Time: 2 hours 10 minutes