Home Cookin Chapter: Recipes From Thibeault’s Table
Yeast-Raised Glazed Doughnuts
Yeast-Raised Glazed Doughnuts From the King Arthur Flour All-Purpose Baking
1/2 teaspoon of salt
1/4 teaspoon of nutmeg
1/4 cup (1 3/4 ounces) sugar
2 1/4 teaspoons instant yeast
3 cups (12 3/4 ounces) unbleached all-purpose flour
1 large egg
1 cup (8 ounces) milk
2 tablespoons (1 ounce) butter, melted
1/2 teaspoon vanilla extract
6 cups (2 pounds) vegetable oil or shortening (2 1/2 pounds), for frying
1/4 cup (2 ounces) milk
2 cups (8 ounces confectioners’ sugar
1/4 teaspoon vanilla extract
Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter, and vanilla and stir into the flour mixture, mixing until well combined. Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk.
Deflate the dough and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4-inch thickness and cut with a round cutter (or, using a pizza wheel, cut into strips to make crullers, see pg 40 of KAFAPBC). Cover loosely with greased plastic wrap and let rise again for about 1 hour, until doubled again.
Place oil or shortening in a heavy pan or deep skillet and heat to 350F. Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should take no more than a minute for each side. Overcooking will make the doughnuts tough. Drain on paper towels.
To make glaze, stir the milk into the confectioners’ sugar until it is smooth, then add the vanilla.
When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts in the glaze, then place on a rack or plate to let the glaze drip down.