These doughnuts take a bit of time but they are wonderful and worth it. They do not keep well beyond 1 day. They are pretty much an “eat them right now” food. You can make the first portion the night before needed. If so, you are just waiting on the 1 hour rise before frying.
1 1/8 cup whole milk at room temperature
1/4 cup white sugar
2 1/4 teaspoon quick rise yeast
2 eggs, lightly beaten
1 1/4 sticks butter (10 tablespoons) melted
4 cups all purpose flour
1/2 teaspoon salt
oil to fry
1/2 cup melted butter
2 teaspoons vanilla extract
4 cups powdered sugar
3 tablespoons whole milk
Bring the milk to 110 degrees by warming it in the microwave for 10-15 seconds. Ensure it is the proper temperature using a thermometer. Add the sugar and yeast. Stir to dissolve and let sit for 5 minutes to activate the yeast. After 5 minutes, stir in the beaten egg and melted butter.
In a mixing bowl, add the flour and the salt. With a dough mixer, slowly add the yeast mixture into the flour. Allow this to mix for at least 5 minutes.
Turn the mixer off and let the dough rest for 10 minutes. Cover the dough with plastic wrap and refrigerate for 2 hours or overnight.
When ready to make, roll the dough on a floured surface to 1/2 inch thickness. Cut the doughnuts to desired circles/holes or (as I did in this photo), make small balls and then stick your finger through the center to make a hole.
Cover these and allow them to double in size which takes about 30-60 minutes.
Fry the dough in 375 degree oil. They will fry for about 1-2 minutes per side or until light brown. Remove them and let them sit on a wire rack to drain.
While still hot, dip the doughnuts into the glaze and allow them to cool.