There is not a single doughnut shop around that can beat these glazed doughnuts. There’s nothing fancy or spectacular about making them, they just taste really really good. It’s an overnight process, so make sure to read through the recipe completely so you can set the time aside for these. It’s doesn’t take very long to make them, but a minimum eight hours to overnight refrigerator sitting time in mandatory.
- 1-1/8 C whole milk, warm
- 1/4 C sugar
- 2-1/4 tsp (one package) Instant Or Active Dry Yeast
- 2 whole large eggs, lightly beaten
- 1 and 1/4 stick unsalted butter (10 tablespoons), melted
- 4 C all-purpose flour
- 1/2 tsp salt
- 4 tablespoons salted butter, melted
- 1 teaspoon vanilla
- 3 cups powdered sugar
- Enough milk to make a thin icing (about 1/2 cup)
- To make the dough: warm the milk to 105 degrees. Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.
- Add the beaten eggs and melted butter to the bowl and stir to combine.
- While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well. Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes.
- After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 8 hours up to overnight.
- To form the doughnuts: Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch thick. Use a three-inch donut cutter to cut out the donuts.
- Place the cut donuts and holes on a lightly greased baking sheet.
- Repeat with the remaining dough.
- Cover the doughnuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking.
- To fry the doughnuts: Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 365 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side. The donut holes will only take about 30 seconds per side.
- Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet to remove extra grease. Let them cool slightly. Dip the hot donuts in the glaze and enjoy right away.
- Just combine all the ingredients in a medium bowl and mix until smooth. Add just enough milk to make thin icing. Once the doughnuts are dipped halfway in the icing take them out, turn them icing side up, and place them on a cooling rack set inside a baking sheet (to catch the drips).