Yeast-Raised Glazed Doughnuts

Ingredients

• 1 cup whole milk, warmed to 110 degrees Fahrenheit
• 1 packet active dry yeast, about 2 1/4 teaspoons
• 1/4 cup granulated sugar
• 2 large eggs
• 6 tablespoons unsalted butter, softened
• 1 1/2 teaspoons salt
• 4 cups bread flour
• 8 cups vegetable shortening or canola oil, for frying
• 3 cups powdered sugar, for the glaze
• 1/2 cup hot water
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt, for the glaze

Before you cook

• Warm the milk and stir in the yeast with a tablespoon of the sugar.
• Let the yeast foam for eight minutes.
• Soften the butter and bring the eggs to room temperature.
• Cut parchment squares for the shaped doughnuts.
• Set two wire racks over sheet pans.

Steps

1. Whisk the eggs and remaining sugar into the foamy yeast milk.
2. Add the salt and three cups of the bread flour and mix into a shaggy dough.
3. Add the softened butter a tablespoon at a time, mixing until each piece disappears.
4. Add the last cup of flour gradually until the dough clears the sides of the bowl.
5. Knead with a dough hook for eight minutes, until the dough is smooth and elastic.
6. Cover the bowl and let the dough rise until doubled, about 75 minutes.
7. Roll the dough on a floured counter to a thickness of a half inch.
8. Cut rings with a floured three-inch doughnut cutter and set each on a parchment square.
9. Cover the shaped doughnuts loosely and let them rise until light and puffy, about 40 minutes.
10. Test the proof by pressing a doughnut gently, looking for a dent that fills back slowly.
11. Heat the frying fat to 360 degrees Fahrenheit in a heavy Dutch oven.
12. Lower two or three doughnuts into the oil by inverting the parchment squares.
13. Fry for 60 to 75 seconds, until the underside is pale gold with a white band around the middle.
14. Flip them and fry the second side for another 60 seconds.
15. Lift the doughnuts onto a rack and bring the oil back to temperature between batches.
16. Whisk the powdered sugar, hot water, vanilla and pinch of salt into a smooth warm glaze.
17. Dip each warm doughnut into the glaze, turn it to coat both sides, and lift it out to drip.
18. Set the glazed doughnuts on the second rack until the coating turns matte, about 10 minutes.