Yeast-Raised Glazed Ring Donuts

What you need

• 315 g (2 1/2 cups) all-purpose flour, divided, plus more for dusting
• 50 g (1/4 cup) granulated sugar
• 1/4 tsp salt
• 7 g (2 1/4 tsp) instant yeast
• 160 ml (2/3 cup) whole milk, for the dough
• 60 ml (1/4 cup) vegetable oil, for the dough
• 2 egg yolks, at room temperature
• 1/2 tsp vanilla extract, for the dough
• 1.5 l (6 cups) vegetable oil, for frying
• 450 g (4 cups) powdered sugar
• 6 tbsp whole milk, for the glaze
• 1 tbsp vanilla extract, for the glaze

Method

Restated from the original video

1. 1

   Heat the 160 ml milk until steaming, then let it cool to 46 °C (115 °F).

2. 2

   Whisk 125 g (1 cup) of the flour with the sugar, yeast and salt in a large bowl.

3. 3

   Whisk in the warm milk, 60 ml oil, yolks and 1/2 tsp vanilla. Cover and leave until bubbles appear on top, 10-15 min.

4. 4

   Stir the rest of the flour in gradually with a stiff spatula, stopping once the dough leaves the sides of the bowl clean.

5. 5

   Knead in the bowl for 5 min, dusting with flour only if it clings badly. It should stay soft and a little tacky.

6. 6

   Cover and leave in a warm place until doubled, about 1 hour.

7. 7

   Roll the dough on a floured surface to about 8 mm (1/3 in) thick.

8. 8

   Cut out rings with a donut cutter, or an 8 cm (3 in) glass and a small cap for the holes.

9. 9

   Set the rings and holes on parchment, cover with a towel and leave until puffed, 30-45 min.

10. 10

    Stir the powdered sugar with the 6 tbsp milk and 1 tbsp vanilla into a smooth, pourable glaze.

11. 11

    Heat 5 cm (2 in) of oil in a heavy pot to 180 °C (350 °F).

12. 12

    Fry 2-3 donuts at a time until golden, about 1 min per side, turning once.

13. 13

    Lift each one out, let the oil drip off, and dip it in the glaze while warm.

14. 14

    Set on a rack until the glaze firms, about 10 min, and fry and glaze the holes last.

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