Super Soft Doughnuts w/ Sugar Glaze

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 cups Confenctioner's sugar, powdered
  • 1 Flour
  • 2 tsp Instant yeast, dry
  • 1 tsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1 Oil

• Snacks

  • 4 inch Cookie cutter, round

• Dairy

  • 1 4 cup butter (1/2 stick
  • 1 cup Milk
  • 1/4 cup Water or whole milk

Found on letthebakingbeginblog.com

Ingredients

• 1 cup milk, room temperature or slightly warm
• 1 egg
• 2 tsp dry instant yeast
• 1 tsp salt
• ½ cup sugar
• 3 – 3½ cups all purpose flour (Canadian is best)
• ¼ cup butter (1/2 stick), room temperature
• 2 cups powdered/confenctioner’s sugar
• ¼ cup water or whole milk
• Oil for frying
• 3 inch round cookie cutter
• 1 inch round cookie cutter
• Flour for dusting

Directions

• Place all ingredients except for butter in the bread maker, in the order listed. Turn breadmaker to dough cycle. {If you do not have a bread maker, do the same thing in the mixer and start with slowest speed, then increase speed 1-2 numbers and kneed with the dough hook for 20 minutes}
• Add room temperature butter 10 minutes before the dough cycle is complete. Try not to open the lid after this so that warm air does not escape. {No bread maker: cover bowl with dough and set in warm, draft free place. Or set the bowl with the dough over another bowl filled with warm water, making sure that the warm water touches the bottom of the bowl with the dough. For best results water temperature must be around 90F}
• Allow the dough to rise and double in volume. My bread machine takes 1 hour.
• Once the cycle is complete and the dough has risen, sprinkle working surface with flour and dump the dough onto it.
• Shape the dough into a ball by pulling ends towards the middle.
• Flip the dough smooth side up and let rest for about 10 minutes.
• Roll the dough with a rolling pin, on a floured surface to ¾ inches thick (depends on how you like it), checking to make sure that the dough underneath is not sticking.
• Using a 3 inch cookie cutter (or an upside down 3 inch round sturdy glass/cup), cut out as many circles as you can and set them over floured surface. Then use a 1 inch cookie cutter and cut out the middle. Leave the scraps, they will be fried as is.
• Heat about 1½ – 2 inches of oil in a 4 qt pan or larger if you don’t mind using more oil, to 350F over medium high heat. Cast iron or heavy bottomed pans work best when frying. If you don’t have one, any type will work but will take more effort to keep the temperature even from batch to batch.
• Place several doughnuts into the hot oil and reduce the heat to medium. Fry on each side for about 2-3 minutes or until golden in color. Do not overcrowd the pan.
• Remove doughnuts to a rack set over a paper towel to catch any oil dripping. Fry all doughnuts, and then scraps in the above-dcescribed manner.
• Combine 2 cups powdered sugar and ¼ cup water or milk.
• Whisk until smooth. If you want the glaze to be thicker add more powdered sugar, if you want it thinner, add more water ½ teaspoon at a time.
• Dip each doughnut and set over a rack.
• All done! Enjoy!