Yeast-raised donuts with glaze

Ingredients:

Donuts:

• 1/4 cup granulated sugar
• 1 and 1/8 cups warm milk
• 3 tsp. instant yeast
• 2 large eggs
• 150 g melted unsalted butter
• 4 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 4 cups margarine for frying (or peanut or safflower oil)

Glaze:

• 3 cups powdered sugar
• 1/2 tsp salt
• 1/2 tsp vanilla extract

Additional equipment:

• 1 donut mold or 2 round molds
• Cooking thermometer

Preparation:

1. For the donuts: In a medium bowl, combine warm milk and granulated sugar, then add yeast. Let stand until the yeast begins to bubble, 5-10 minutes.
2. In a small bowl, beat the eggs and pour them into the bowl with the melted butter, whisking constantly. Pour the butter-egg mixture into the bowl of an electric mixer. Add the milk, sugar, and yeast mixture. Beat with a mixer on low speed using the dough hook attachment.
3. In a bowl, combine flour and salt, then add to the mixer bowl 1/2 cup at a time, gradually incorporating the flour into the liquid ingredients.
4. Continue beating for another 5 minutes after adding the flour. Turn off the mixer, scrape the dough from the edges of the bowl, and mix for another 30 seconds. Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate for 8-12 hours.
5. The next morning, remove the dough from the refrigerator and let it come to room temperature and rise for 1.5 to 2 hours. To speed up this process, place the dough in a warm place if necessary.
6. Place the dough on a floured surface and roll it out to a thickness of 0.5 cm. Using a donut cutter (or two round cutters), cut out donuts. Remove the inner cutouts and transfer the donuts to a lightly floured baking sheet lined with a baking mat or parchment paper. Then (this is a very important part), cover the donuts with a kitchen towel and set them in a draft-free place for 1.5 to 2 hours. This is how long they need to rise. If they are not rising well, place them in a warm place.
7. In a saucepan over medium-high heat, melt the fat until it reaches 180°C (350°F) on a thermometer. (Alternatively, you can drop one of the cut-out pieces into the oil; if the oil sizzles and the donut floats to the surface, the oil is ready.) Donuts The doughnuts should immediately float to the surface and puff up. Using a metal spoon or spatula, carefully flip them over. Remove the doughnuts from the oil when they are golden brown on both sides (this should take less than 1 minute overall). Finally, fry the doughnut cutouts until golden brown.
8. Place the donuts on paper towel-lined plates to remove excess oil. Don't worry if they look a little unsightly: if you see fingerprints from dropping them into the oil, they're very light and airy.
9. For the glaze: For the glaze, combine the powdered sugar, 1/2 cup cold water, salt, and vanilla extract in a bowl until smooth. Dip the doughnuts one at a time. Quickly flip and remove the doughnuts. Place them on a wire rack to drain off any excess glaze.
10. To make the most of the glaze, place fried scraps under the donuts for an even more delicious finish.
    
    We suggest you cook French donuts - Beignets.