| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry Yeast |
| 1 |
|
Egg; Well Beaten |
| 1/4 |
c |
Warm Water |
| 1 1/2 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 2 |
|
Tbls Butter |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
| 1/2 |
c |
Flour |
| 1 1/2 |
c |
Flour |
| 1 |
c |
Powdered Sugar; Sifted |
| 2 |
|
Tbls Milk |
| 1/8 |
ts |
Vanilla |
INSTRUCTIONS
VANILLA GLAZE
Dissolve the yeast in the warm (110 degrees) water in a small bowl. Set
aside. Heat the sugar, butter, salt and milk in a saucepan until the butter
has melted. Cool to lukewarm. Pour into a large mixing bowl. Stir in the
first measure of flour. Beat until smooth. Stir in the dissolved yeast. Add
the second measure of flour. Beat until smooth. Stir in the egg(s). Add
enough of the third measure of flour to make a soft dough. Turn out onto a
lightly floured board. Cover. Let stand for 5 minutes. Knead for roughly 5
minutes. Place in a lightly buttered bowl. Turn dough to coat its entire
surface with butter. Cover. Let rise in a warm place until doubled in bulk
(1 1/2-2 hours). Punch down. Turn out onto a lightly floured board. Roll
out to a 1/4 " thickness. Cut using a floured doughnut cutter. Cover. Let
rise until doubled in bulk (about 1 hour). Preheat the deep fryer. Prepare
the glaze by combining the ingredients and blending thoroughly. Fry each
doughnut until golden brown (1 1/2-2 minutes). Drain. Dip the tops of the
warm doughnuts in the glaze. Place glaze side up on a rack. Yields 25
Doughnuts From: Joel.Ehrlich@salata.com (Joel Ehrlich)
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