Classic Glazed Donut
A combination of sweet, soft, and dreamy.
Ingredients
Donut
- 1 1/2 cups milk warm to the touch
- 1 cup sugar
- 1/2 oz yeast
- 1 stick unsalted butter softened
- 3 eggs
- 1 tbsp vanilla extract
- 5 cups flour sifted
- 1 tbsp vegetable oil
- shortening for frying
Glaze
- 3 cups powdered sugar
- 1 cup dry milk powder
- 1 tbsp vanilla extract
- 1/2 cup water hot
Instructions
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In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
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In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
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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.
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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.
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Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
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Let the dough rise in a warm place for an hour, or until doubled in size.
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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.
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Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
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Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
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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)
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Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
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In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
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Strain the glaze through a fine-mesh sieve to remove any lumps.
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Dunk the donuts in the glaze or drizzle the glaze on top.