Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 32
Ingredients
- 8 tbsp (1 stick) unsalted butter melted and cooled
- ½ cup granulated sugar
- 2 eggs
- 4 ½ cups to 5 cups all purpose flour plus extra for rolling out the dough
- 1 1/4 cups warm whole milk
- 3 tsp dry active yeast
- Pinch of salt
- Vegetable oil(or any flavorless oil) for frying
Glaze
- 2 cups powdered sugar
- ¼ cup whole milk(you may need a little more to make a thin icing)
- 4 tbsp melted butter
Instructions
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Put yeast in the slightly warm milk (not hot) and let activate.
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In the bowl of a standing mixer pour 4 cups flour, salt, sugar and mix them well with a spoon.
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Add in the butter, the beaten eggs and the yeast mixture, then mix with the attached hook.
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4- Mix on low for about 4 minutes and add remaining flour 1 spoon at the time until the dough start to get together, then increase the speed to medium and mix for 3 to 5 more minutes or until obtain a smooth dough. You may need 4 ½ cups flour to 5 cups, it depends of the size of the eggs. The most important is to obtain a soft smooth dough.
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Put the dough in a slightly oiled bowl, and turn it around in that bowl to coat it with oil.
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Cover with plastic wrap and kitchen towel on top. Let rise until it is doubled in size. It may take 30 minutes to 2 hours, it depends of the temperature of the kitchen.
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Gently Punch the dough to deflate it and put in on a working board.
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Flatten the dough with a rolling pin until ½ inch thick. and cut the dough into about 3 inches circles by using a doughnut cutter or a circular cookie cutter. You can use a smaller cookie cutter to cut the doughnuts holes.
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Place the cut out doughnuts on a slightly floured baking sheet and cover with a kitchen towel.
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Let rise until almost doubled in volume, it may take 30 minutes minimum.
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Pour oil in a deep saucepan and place on stove over medium high heat.
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While the oil is being heated, prepare the glaze by mixing all the glaze ingredients in a large bowl until smooth. Set aside.
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Deep fry the doughnuts in the hot oil (375 °F) in both sides until golden brown, you may need to reduce the heat if the doughnuts start to burn.
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Place the fried doughnuts in a platter lined with paper towel.
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Deep the top of each doughnut in the glaze and put on a cooling rack that is placed on a baking sheet to catch the drips.
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Serve immediately.