Homemade Doughnuts with a Vanilla Glaze

My brother came home from New Orleans on the 23rd and had been craving doughnuts.  After bugging my grandmother and my mother for days, I finally decided to put an end to the commotion and just make doughnuts.  I hate actually frying anything because I always end up burning myself badly.  So it was with dread that I started this task.  I like cake type doughnuts, but everyone else likes raised, so raised won out. 

The morning I started these we had an old farmer family friend who stopped by to catch up and gossip.  It was the day after Christmas and I was elbow deep in doughnut batter.  He told me he was surprised I was cooking the day AFTER Christmas, he said most people would be happy to live off the leftovers.  I just smiled and told him that I loved to bake and cook and if he stuck around he could take a few home.  Several hours later, he left with about ten doughnuts. 
So this is a Food Network recipe that I added some vanilla and a touch more flour too.  They are moist, delicious and easy-to-make.  Give them a shot when you're craving doughnuts with your coffee.  They aren't too sweet, but next time I make them, I'm going to dip them in a Chocolate Covering.  Here's the recipe :

1 cup milk

1/4 cup water, lukewarm

1 package dry active yeast

1 tablespoon plus 1/4 cup sugar

4 1/2 cups all purpose flour, sifted

3 tablespoons butter, at room temperature

1 egg, well beaten

1 teaspoon salt

1 teaspoon vanilla

Vegetable for frying

Glaze

2 cups powdered sugar

2 Tablespoons of water

1 teaspoon of vanilla

Mix together, it should be fairly thick

 

A doughnut cutter made this super simple, but a large round cookie cutter and a smaller round cookie cutter will work to make the doughnuts and the holes.

 

  Heat the milk in a saucepan over medium-heat. When the milk reaches a simmer pour it into a mixing bowl and allow it to cool.Meanwhile, measure 1/4 cup of lukewarm water into a small bowl. Sprinkle the yeast into the water then let the mixture stand until the yeast dissolves, about 7 minutes. Stir the yeast mixture into the milk along with 1 tablespoon of the sugar. Mix in 1 1/2 cups of the flour (by hand or with an electric mixer) then cover the dough starter with a clean towel and set it aside to rise and rest in a warm place for 1 hour.
When the dough has relaxed, cream the butter with the remaining 1/4 cup of sugar. Beat the butter mixture into the dough a little at a time. Mix in the egg and salt then mix in the remaining 3 cups flour. I had to add a touch more flour to make it workable.  Use your best judgement. Work the dough until it is smooth then place it in a well-greased bowl. Cover again with a clean towel and set aside in a warm place until doubled in bulk, at least one hour.
Turn the dough out onto floured board and roll it out about 1/2-inch thick. Using a floured doughnut cutter, cut out the doughnuts. Transfer the doughnuts to a clean floured board or baking sheet. Cover once again with a clean towel, and set aside to rise until doubled.
Heat about 2 inches of oil in a deep pot over medium-high heat until the oil reaches 375 degrees F. Working in batches of 2 or 3, fry the doughnuts until they float. Once they bob to the surface of the oil, carefully flip them over. Continue cooking, turning as necessary, until the doughnuts are uniformly golden-brown. Transfer the cooked doughnuts to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the glaze then set aside to cool until the glaze firms.




Serve warm or at room temperature.