These moist, chewy doughnuts hit the spoton a cold morning with a steaming mug of coffee or tea. Drizzledwith a milk glaze, these rounds are tender and delicate in flavor.
Recipe: Raised Doughnutswith Milk Glaze
Doughnuts:1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons
For Doughnuts: Dissolve yeast in 1/4 cupwarm water (about 105°F / 40°C). Set aside.
Scald 3/4 cup milk; cool to lukewarm.
In a large bowl combine milk, margarine,sugar and beaten egg, mixing by hand. Add the yeast mixture andstir in flour slowly. Knead mixture by hand for about 10 minutesuntil smooth.
1/4 cup water
3/4 cup milk
1/4 cup butter or margarine, melted
1/4 cup granulated sugar
1 large egg, beaten
3 1/2 cups all-purpose flour
2 cups vegetable oilGlaze:
1 (16-ounce) box powdered sugar, sifted
1/4 cup milk
1/3 cup water
1/2 teaspoon vanilla extract
(Alternatively, combine milk, butter, sugar and eggs in the workbowl of a large stand mixer. With the flat beater in place mixon low to distribute ingredients. Add yeast mixture. Switch todough hook and add flour 1 cup at a time while mixing on low.Mix until dough follows dough hook around the bowl.)
Whether made by hand or mixer, transferdough to a lightly greased bowl and cover with a tea towel. Allowto stand about 1 hour or until doubled in bulk.
Punch down, allow to rise again for about1/2 hour.
Punch down a second time, then roll outto about 1/2-inch thick. Cut into doughnuts with doughnut cutter;place on cookie sheet. Let rise again until double.
Heat oil in skillet to about 350°F(175°C) or until a speck of dough bobs on the surface ofthe hot oil. Fry in batches until golden brown all over. Removefrom oil; drain on paper towels.
For Glaze: Beat together 1 pound powderedsugar, 1/4 cup milk, 1/3 cup water and vanilla until smooth.Drizzle over warm doughnuts.
Makes 18 doughnuts.
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