Yeast-Raised Ring Doughnuts with Vanilla Glaze

What you need

• 240 ml (1 cup) whole milk, lukewarm
• 7 g (2 1/4 tsp) active dry yeast
• 50 g (1/4 cup) granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 450 g (3 1/2 cups) bread flour, plus extra for rolling
• 1 tsp salt
• 60 g (4 tbsp) unsalted butter, softened
• 2 l (2 quarts) sunflower oil, for frying
• 250 g (2 cups) powdered sugar
• 60 ml (1/4 cup) milk for the glaze
• 1/2 tsp vanilla extract for the glaze

Method

Restated from the original video

1. 1

   Stir the yeast and a pinch of the sugar into the 240 ml milk and leave until foamy, 5-10 min.

2. 2

   Whisk in the rest of the sugar, the eggs and 1 tsp vanilla.

3. 3

   Add the flour and salt and mix into a shaggy dough, by hand or with a dough hook.

4. 4

   Knead in the butter a piece at a time, then knead until the dough is smooth, soft and elastic, 8-10 min by machine or 12-15 min by hand.

5. 5

   Shape into a ball, return to the bowl, cover and leave in a warm place until doubled, 60-90 min.

6. 6

   Press out the air and roll the dough on a floured surface to 1.5 cm (1/2 in) thick.

7. 7

   Cut rounds with an 8 cm (3 in) cutter and stamp a 2.5 cm (1 in) hole from each centre. Reroll the scraps once.

8. 8

   Set the rings on squares of floured baking paper, well apart. Cover loosely and proof until puffy and nearly doubled, 30-45 min. A gently pressed fingertip should leave a dent that fills back slowly.

9. 9

   Heat the oil in a heavy pot to 180 °C (350 °F).

10. 10

    Lower 2-3 doughnuts into the oil, paper side up, and peel off the paper. Fry until deep golden, 1-1.5 min per side.

11. 11

    Lift them onto a wire rack set over paper towels. Keep the oil at temperature between batches.

12. 12

    For the glaze, whisk the powdered sugar with the 60 ml milk and 1/2 tsp vanilla until smooth and runny.

13. 13

    Dip the top of each warm doughnut into the glaze and return it to the rack until the glaze sets, about 15 min.

Imported from sophisticatedgourmet.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.