Vanilla Glazed Doughnuts

Before you get started, there are a couple of kitchen gadgets that are real life savers for this type of recipe. First, you'll need a candy thermometer so you can heat the oil to just the right temperature. Second, it's nice to have a donut cutter (which I didn't have, so I improvised). However, donut cutters are really cheap, even from places like Williams-Sonoma, so they're worth adding to your kitchen. I'm coveting this pair from Sur La Table.

Ingredients:

2 envelopes (or 2 tbsp) active dry yeast
2 tsp white sugar
1/4 cup warm water (105 to 115 degrees)

5 cups all-purpose flour
1/2 cup white sugar
1 teaspoon salt
1/3 cup shortening
1 1/2 cups lukewarm milk
2 eggs, beaten

1 quart vegetable oil for frying

Glaze:

1/3 cup butter
2 cups powdered sugar, sifted
1 1/2 teaspoons vanilla
1 vanilla bean (optional)
4 tablespoons hot water or as needed

Directions:

1. Mix yeast and 2 tsp white sugar in warm water. Let stand for about 10 minutes or until foamy.

2. In a large bowl, mix 2 cups flour, sugar, and salt. Add shortening and mix on low until the shortening has broken into pea-sized pieces (only about 15-30 seconds). Add milk to dry ingredients and beat on low for 30 second, scraping sides of bowl as you go. Add yeast mixture and beaten eggs. Beat on low for a few minutes. Mix in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.

3. Turn dough onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. Place the dough into a lightly greased bowl and cover. Set in a warm place to rise until double. (This took about an hour and fifteen minutes in my kitchen.) The dough is ready if you touch it, and the indention remains.

4. Turn the dough out onto a floured surface, and gently roll it out to 1/2 inch thickness. (Definitely don't go any thinner than 1/2 inch. Your donuts will rise a lot in the last 30 minutes, but you want to make sure they're somewhat thick to begin with.) Cut with a floured doughnut cutter. (Or, in my case, a large cup for the outer ring and a small water bottle cap for the doughnut holes.) Cover the doughnuts loosely with a cloth and let them rise in a warm place until they double in size (about 30 minutes).

5. With the doughnuts rising, now's a good time to mix your glaze. I tried both a vanilla glaze and a maple glaze, but I think chocolate would be divine. Melt butter in a medium bowl. Beat in the powdered sugar and vanilla until smooth. Split open the vanilla bean, scrap out the seeds, and add them to the glaze. Add hot water until you reach a thin, but not watery consistency. Set aside. (If you want to do a maple glaze, simply omit the vanilla and vanilla bean and use maple flavoring instead.)

6. Heat oil in a deep-fryer, large pot, or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

*Note* These doughnuts are AMAZING, but they're best enjoyed within 2-3 hours after you make them. This recipe made about 25 doughnuts plus doughnut holes for me, so just make sure you have a big enough crowd around to help you eat them all while they're still hot. I think it could actually be really fun to set up a "doughnut bar" the next time I'm having people over and let them dip the hot doughnuts into the glaze of their choice and maybe even sprinkle on some toppings. Let me know if you have any favorite combos we should try.

This recipe is adapted from Teauna's Wannabe Famous Doughnuts at From Cupboard to Cupboard, which was originally adapted from allrecipes.com. Make sure to check out her blog for some other great ideas!