Prep 25 mins
Cook 2 mins
These are the Pioneer Woman's doughnuts and I haven't had anything bad from her yet.
- 1 1⁄8 cups whole milk, Warm
- 1⁄4 cup sugar
- 2 1⁄4 teaspoons yeast, Instant (one Package) or 2 1⁄4 teaspoons active dry yeast (one Package)
- 2 large eggs, Beaten
- 5⁄8 cup unsalted butter, melted
- 4 cups all-purpose flour
- 1⁄4 teaspoon salt
- canola oil
- 3 cups powdered sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla
- 1⁄2 cup cold water or 1⁄2 cup milk
- To Make the Dough:.
- 1. Make sure milk is nice and warm, but not overly hot.
- 2. Add sugar to milk. Stir to dissolve.
- 3. Add yeast into a small bowl.
- 4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
- 5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
- 6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
- 7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
- 8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
- 9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
- 10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
- 11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
- 12. After five minutes, stop the mixer and scrape the bottom of the bowl.
- 13. Turn on the mixer for 30 seconds.
- 14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
- 15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
- 16. Refrigerate dough for at least 8 hours, or overnight.
- To Make the Doughnuts:.
- 1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
- 2. Roll out to 1/4 to 1/3-inch thickness.
- 3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
- 4. Cut holes out of each round using a 1 1/2-inch cutter.
- 5. Place both doughnuts and holes on a floured baking sheet.
- 6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
- 7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
- To Fry the Dougnuts.
- 1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
- 2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
- 3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
- 4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
- 5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
- 6. Allow doughnuts to slightly cool.
- To Glaze.
- 1. Mix all glaze ingredients in a bowl until completely smooth.
- 2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).
- 4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
- 5. Serve warm if possible, or room temperature.