Yeast Donuts

---

---

---

In a small saucepan set over low heat, warm the milk and butter until butter is melted. Remove from heat and let sit for about 5 -10 minutes.

In the bowl of a stand mixer fitted with a dough hook, combine two cups of the flour with the yeast, salt, and sugar. Add the warmed milk mixture and the eggs and mix until combined.

With the mixer on medium speed, add the remaining flour ¼ cup at a time until dough is thick but still slightly sticky to the touch. Continue to knead on medium speed until smooth and elastic, about 4-5 minutes.

Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Gently punch down dough to release gases and let sit for about 5 minutes.

On a very lightly floured surface, roll the dough out to about ½ inch thick. Use a donut cutter or a 3 inch round cutter to cut dough into circles and a smaller cutter, about 1 inch, to cut out the doughnut holes.

Place donuts on a sheet pan lined with parchment, cover with plastic wrap, and let rise in a warm place until for about 30 minutes.

Fill a heavy bottomed pan with vegetable oil at least 4 inches deep and place over medium high heat. Insert a thermometer and heat to 325°F.

When oil is hot, fry doughnuts in small batches until golden brown, about 1 minute on each side. Remove doughnuts with a slotted spoon to paper towels to drain.
Top doughnuts as desired.


Topping recipes:

CINNAMON-SUGAR:
1 cup granulated sugar (200 grams)
1 tablespoon ground cinnamon

VANILLA GLAZE:
2 cups powdered sugar , sifted (226 grams)
3-5 tablespoons milk
2 teaspoons vanilla extract

CHOCOLATE GLAZE:
â…“ cup unsalted butter , at room temperature (75 grams)
¼ cup whole milk (60 ml)
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces dark or bittersweet chocolate , chopped (113 grams)
2 cups powdered sugar , sifted (226 grams)

In a small saucepan over medium low heat, warm the butter, milk, corn syrup and vanilla until the butter in melted, stirring until smooth. Add the chopped chocolate and stir until chocolate is smooth and melted. Remove from heat and add the sifted powdered sugar.

MAPLE GLAZE 1:
4 oz cream cheese (softened)
1 cup powdered sugar
1/4 cup maple syrup

MAPLE GLAZE 2:
1 cup powdered sugar
1 tablespoon maple syrup
1 ½ - 2 tablespoons milk
¼ teaspoon maple extract
Pinch salt